Prep 10 mins
Cook 40 mins
Delicious on a wintry day!
- 3 garlic cloves, finely chopped
- 1 large onion, finely chopped
- 2 teaspoons finely chopped fresh rosemary
- 1⁄4 cup olive oil
- 2 cups canned tomatoes or 2 cups your own frozen tomatoes
- 1 (20 ounce) can chickpeas or 2 cups prepared chickpeas
- 4 cups beef stock
- 2⁄3 cup orzo pasta
- salt, to taste
- fresh ground pepper
- 1⁄2 cup chopped fresh parsley
- freshly grated parmesan cheese
- In a large saucepan, sauté the garlic, onion and rosemary in oil until the onion is soft, about 5 minutes.
- Add tomatoes and chickpeas. Cook for 15 minutes.
- 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.
- Serve the soup with bowls of chopped parsley and parmesan cheese.
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.
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!
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.