Total Time
50mins
Prep 10 mins
Cook 40 mins

Delicious on a wintry day!

Ingredients Nutrition

Directions

  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

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.

Planner November 15, 2009

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!

Starrynews September 20, 2009

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.

katia November 28, 2007