Chickpeas, Spinach, and Orzo Soup

inAmerican Recipes, Dinner Recipes, Pasta Recipes, Recipes, Rice, Bean, & Grain Recipes, Side Dish Recipes, Soup & Stew Recipes, Vegetable Recipes, Winter Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 15 MINS

This vegetarian soup is the perfect pantry meal. A simple mirepoix mixed with other kitchen staples makes this soup perfect for a quick weeknight dinner or weekend lunch. Substitute navy or lima beans for the chickpeas and use any favorite green. Add precooked chicken if desired. Serve with a green salad and crusty bread.

Ingredients

  • 2 tablespoons olive oil
  • 2 medium carrots, peeled,
  • 2 ribs celery, trimmed and diced
  • 1 small onion, diced
  • 1 tablespoon rosemary, minced
  • 2 plump garlic cloves, minced
  • Pinch red pepper flakes or more to taste
  • 4 cups vegetable or chicken broth
  • 15 ounce can chickpeas, drained and rinsed
  • 4 cups baby spinach or other baby green such as Kale or chard
  • 3/4 cups orzo, gluten free or regular
  • 1/4 cup parmesan or pecorino plus more per serving
  • Kosher salt and freshly ground pepper

Instructions

  1. Add the olive oil to a medium to large pot over medium high heat. Add the carrots, onion, and celery. Cook for 5-7 minutes or until tender.
  2. Add the garlic, red pepper flakes, and rosemary. Stir.
  3. Add the broth and bring to a boil. Add the chickpeas and orzo. Reduced to a simmer and cover. Simmer until the orzo is tender, about 10 minutes.
  4. Add the baby greens to the soup in handfuls and simmer until wilted, about a minute or two.
  5. Ladle the soup into bowls, sprinkle with cheese and additional salt and freshly ground pepper to taste.