Total Time
Prep 10 mins
Cook 40 mins

Delicious on a wintry day!

Ingredients Nutrition


  1. In a large saucepan, sauté the garlic, onion and rosemary in oil until the onion is soft, about 5 minutes.
  2. Add tomatoes and chickpeas. Cook for 15 minutes.
  3. Add beef stock, orzo and salt and pepper. Heat thoroughly and let simmer for twenty minutes before serving, or put in a slow cooker on low for the day.
  4. Serve the soup with bowls of chopped parsley and parmesan cheese.
Most Helpful

4 5

Would have been perfect, but it was a little greasy with all that olive oil. Next time I'll only use a tablespoon or 2. I used homemade stock, fresh tomatoes and 1/2 of the rosemary in dried form. Added a pinch of oregano, a bay leaf and some red pepper flakes for added spice. I didn't have any orzo so I threw in 1/2 lb of small shell instead. Creamy and wonderful on a cold night.

5 5

Delicious! So simple and quick to prepare. I used fresh tomato, chicken stock instead of beef stock (personal preference - don't eat beef), and omitted the salt (personal preference). My fiance, who doesn't really like rosemary, was surprised to find how much he enjoyed it in this soup. Thanks for sharing!

3 5

It was a nice soup healthy and hot, a good choice on a wintry day. I used dried rosemary so I halfed the ammount and I also used a fresh tomato and some tomato paste. I felt that rosemary wasn't so good with chickpeas but I enjoyed it anyway! Thanks for sharing Lorrie.