Mediterranean Chickpea and Orzo Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 4 cups low-sodium vegetable broth
• 1 15-ounce can diced tomatoes
• 1 15-ounce can chickpeas, drained and rinsed
• 1 cup uncooked orzo pasta
• 2 cups fresh spinach leaves
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, oregano, thyme, and red pepper flakes. Cook for another minute.
3. 3 Pour in vegetable broth and diced tomatoes. Bring to a simmer.
4. 4 Add chickpeas and orzo. Cook according to package instructions for orzo, usually about 8-10 minutes.
5. 5 Stir in spinach until just wilted.
6. 6 Season with lemon juice, salt, and pepper. Simmer for another 2 minutes.
7. 7 Ladle into bowls and garnish with fresh parsley.

Equipment

• Large pot
• Wooden spoon
• Measuring cups and spoons

Variations

• Add a handful of diced zucchini or bell peppers for extra veggies.
• For a creamy version, stir in a dollop of Greek yogurt before serving.

Substitutions

• Substitute orzo with rice or quinoa for a gluten-free option.
• If you can't find fresh spinach, use frozen spinach, thawed and well-drained.

Pairings

• Warm pita bread
• A Greek salad with feta and olives

Nutrition

Tips

• For a heartier soup, add cooked white beans along with the chickpeas.
• Toasting the orzo in the olive oil before adding the broth can enhance its nutty flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.

Serving Suggestions

• Serve with crusty bread and a side salad for a complete meal.
• Pair with a glass of crisp white wine or sparkling water with a lemon wedge.

FAQ