Description
A hearty and comforting Mediterranean Orzo Soup, featuring tender orzo pasta, fresh vegetables, aromatic herbs, and a savory Parmesan rind for depth of flavor. This vegetarian-friendly soup is perfect for cozy meals and easy to prepare on the stovetop.
Ingredients
Soup Base
- 3 tablespoon (¼ 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
- 5 cups (1.25 litre) vegetable stock
- 1 piece Parmesan rind – about 7 ½ cm/3 inches
- 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
To Serve
- 2 tablespoon fresh basil leaves – finely chopped
- Parmesan cheese – freshly grated
- Extra virgin olive oil – a drizzle
Instructions
- Sauté the Vegetables: Heat the olive oil in 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 becomes translucent, stirring occasionally.
- Add Garlic: Stir in the finely chopped garlic and cook for one minute to release its aroma.
- Add Stock and Flavorings: Pour in the vegetable stock, add the Parmesan rind, quartered cherry tomatoes, dried oregano, dried red chili flakes, and chopped fresh rosemary. Bring the mixture to a gentle simmer.
- Cook Orzo: Once simmering, add the dried orzo pasta to the pot. Cook for about 8 minutes, stirring regularly to prevent the pasta from sticking to the bottom.
- Add Kale: When the pasta is nearly cooked, add the finely chopped curly kale and stir it in, allowing it to wilt in the hot soup.
- Season and Adjust: Check the soup’s seasoning with salt and freshly ground black pepper. If the soup is too thick, add a little extra vegetable stock to reach your preferred consistency.
- Serve: Ladle the soup into bowls, discard the Parmesan rind, drizzle with extra virgin olive oil, and garnish with freshly grated Parmesan cheese and finely chopped basil leaves.
- Storage Tips: If not serving immediately, note that the soup will thicken upon standing; add extra stock when reheating to loosen it.
Notes
- Tablespoon Measurement: Uses a standard Australian tablespoon (20 ml). For other regions, use 1 tablespoon plus 1 teaspoon per tablespoon listed.
- Stock Variations: You can substitute chicken stock if a vegetarian option isn’t needed.
- Parmesan Rind: Adds rich flavor but can be omitted for vegan or vegetarian diets.
- Seasoning: Adjust salt, pepper, and chili flakes to your taste preferences for heat and flavor.
- Storage and Reheating: Store in an airtight container in the fridge for up to 3 days. Reheat on stovetop or microwave, adding stock or water if thickened.
- Freezing: Cool completely before freezing in a freezer-safe container for up to 3 months.
