Mediterranean Orzo Soup

This Mediterranean Orzo Soup is certain to become a family favourite. The soup is packed with a generous quantity of vegetables in a full flavoured broth, infused with the flavours of traditional Mediterranean herbs. In the culinary world, there are few things more cosy and soothing than a saucepan of soup bubbling away on the stove, and the aroma as this soup cooks, assures a comforting meal ahead. A bowl of this easily made soup requires nothing more than some crusty bread to accompany it.

Course Main Course

Cuisine Mediterranean

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 249kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

3 tablespoon (¼ cup) extra virgin olive oil See Note 1
1 medium brown/yellow onion - peeled and finely diced
1 large carrot - washed, finely diced
2 ribs celery - finely diced
3 cloves garlic - finely chopped
170 g (6 oz) cherry tomatoes - quartered
5 cups (1.25 litre) vegetable stock See Note 2
1 piece Parmesan rind – about 7 ½ cm/3 inches See Note 3
1 teaspoon dried oregano
¼ teaspoon dried red chilli pepper flakes
1 teaspoon fresh rosemary - finely chopped
¾ cup (150 g) dried orzo/risoni pasta
1 ½ cups curly kale - stems removed - finely chopped and firmly packed
sea salt and freshly ground black pepper - to taste See Note 4

To Serve:

2 tablespoon fresh basil leaves - finely chopped
Parmesan cheese - freshly grated
extra virgin olive oil - a drizzle

Instructions

Add olive oil to a large saucepan, and over medium heat, add the diced onion, carrot and celery and sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally.
Add the garlic and sauté for one minute.
To the vegetables, add in the stock, Parmesan rind, tomatoes and herbs. Bring to a simmer.
Once simmering, add the orzo to the saucepan. Cook for about 8 minutes, stirring regularly so the pasta doesn’t stick to the bottom of the pan.
Once the pasta is almost cooked, add in the finely chopped kale and allow to wilt.
When the pasta is al dente, check that the seasoning is to your liking.
If the soup is too thick, add a little extra stock.
Ladle the soup into bowls, discarding the parmesan rind.
Drizzle with extra virgin olive oil and serve with grated Parmesan and finely chopped basil leaves.
If not serving immediately, keep in mind the soup will thicken on standing and more stock may be required.

Notes

Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
Stock: you could also use chicken stock if you do not require a vegetarian soup.
Parmesan Rind: a small piece of leftover Parmesan rind softens as the soup cooks and adds great flavour. Omit for a vegan or vegetarian soup.
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add more red chilli pepper flakes if you like the heat.
Storage and reheating: store it in an airtight container in the fridge for up to three days. It can be reheated on the stove or in the microwave. The soup will thicken while standing, so just add some more stock or water.
Freezing: allow to cool completely before storing the soup in a freezer safe container for up to three months.

Nutrition