Chickpea and Orzo Soup

Submitted by Lorrie in Montreal

"Delicious on a wintry day!"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 6

ingredients

• 3 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 9.85 ml finely chopped fresh rosemary
• 59.14 ml olive oil
• 473.18 ml canned tomatoes or 473.18 ml your own frozen tomatoes
• 566.99 g can chickpeas or 473.18 ml prepared chickpeas
• 946.36 ml beef stock
• 157.80 ml orzo pasta
• salt, to taste
• fresh ground pepper
• 118.29 ml chopped fresh parsley
• freshly grated parmesan cheese

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.

Reviews

[Planner]

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.

 

[Starrynews]

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!

 

[katia]

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.