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Mediterranean Orzo Soup Recipe

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★★★★★

5 from 138 reviews

A comforting and hearty Mediterranean Orzo Soup packed with vegetables, herbs, and tender orzo pasta simmered in flavorful vegetable stock and enriched with Parmesan rind. This delightful soup is perfect for a nourishing meal that balances fresh produce and Mediterranean flavors.

Ingredients

Scale

Vegetables and Aromatics

  • 3 tbsp (1/4 cup) extra virgin olive oil
  • 1 medium brown/yellow onion, peeled and finely diced
  • 1 large carrot, washed and finely diced
  • 2 ribs celery, finely diced
  • 3 cloves garlic, finely chopped
  • 170 g (6 oz) cherry tomatoes, quartered
  • 1 1/2 cups curly kale, stems removed, finely chopped and firmly packed

Liquids and Broth

  • 5 cups (1.25 litre) vegetable stock

Herbs and Seasonings

  • 1 piece Parmesan rind (about 7 ½ cm/3 inches)
  • 1 tsp dried oregano
  • 1/4 tsp dried red chilli pepper flakes
  • 1 tsp fresh rosemary, finely chopped
  • Sea salt and freshly ground black pepper, to taste
  • 2 tbsp fresh basil leaves, finely chopped

Grains and Toppings

  • 3/4 cup (150 g) dried orzo/risoni pasta
  • Parmesan cheese, freshly grated (for serving)
  • Extra virgin olive oil, a drizzle (for serving)

Instructions

  1. Sauté Vegetables: Add olive oil to a large saucepan over medium heat. Add the diced onion, carrot, and celery, sauté gently for about 5 minutes until the vegetables soften and the onion turns translucent. Stir occasionally to avoid sticking.
  2. Add Garlic: Add the finely chopped garlic to the vegetables and sauté for another one minute, releasing its aroma without burning.
  3. Add Stock and Flavors: Pour in the vegetable stock, add the Parmesan rind, cherry tomatoes, dried oregano, dried red chilli flakes, and fresh rosemary. Bring the mixture to a gentle simmer.
  4. Cook Orzo: Once simmering, add the orzo pasta to the saucepan. Cook for about 8 minutes, stirring regularly to prevent the pasta from sticking to the bottom.
  5. Add Kale and Season: When the orzo is nearly done, stir in the finely chopped kale to allow it to wilt in the hot soup. Season with sea salt and freshly ground black pepper to taste, and ensure the pasta is al dente.
  6. Adjust Consistency and Serve: If the soup is too thick, add extra vegetable stock until desired consistency is reached. Ladle the soup into bowls, remove and discard the Parmesan rind. Drizzle with extra virgin olive oil, sprinkle with freshly grated Parmesan cheese, and garnish with finely chopped fresh basil leaves before serving.

Notes

  • Note 1: Use a good quality extra virgin olive oil to enhance the richness and flavor of the soup.
  • Note 2: Vegetable stock can be homemade or store-bought, ensure it’s low sodium for better control over seasoning.
  • Note 3: The Parmesan rind adds depth of umami flavor to the broth but should be discarded before serving.
  • Note 4: Adjust salt according to the saltiness of your stock and Parmesan.
  • Additional Tip: The soup will thicken as it stands; add more stock when reheating if needed to restore desired consistency.

Keywords: Mediterranean Orzo Soup, vegetarian soup, orzo pasta soup, kale soup, Parmesan soup, healthy soup recipe

Find it online: https://cookwithruby.com/mediterranean-orzo-soup-recipe/