Description
This Mediterranean Orzo Soup is a comforting and flavorful dish, perfect for a cozy meal. It features a medley of sautéed vegetables, cherry tomatoes, and herbs simmered with orzo pasta and kale in a rich vegetable stock infused with Parmesan rind. Garnished with fresh basil and grated Parmesan, this soup provides a delightful balance of textures and Mediterranean flavors in just 40 minutes.
Ingredients
Soup Base
- 3 tbsp (1/4 cup) extra virgin olive oil
- 1 medium brown/yellow onion, peeled and finely diced
- 1 large carrot, washed, 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 tsp dried oregano
- 1/4 tsp dried red chilli pepper flakes
- 1 tsp fresh rosemary, finely chopped
Pasta & Greens
- 3/4 cup (150 g) dried orzo/risoni pasta
- 1 1/2 cups curly kale, stems removed, finely chopped and firmly packed
Seasoning & Garnish
- Sea salt and freshly ground black pepper, to taste
- 2 tbsp fresh basil leaves, finely chopped
- Parmesan cheese, freshly grated
- Extra virgin olive oil, a drizzle
Instructions
- Sauté Vegetables: Add the extra virgin olive oil to a large saucepan and heat over medium heat. Add the finely diced onion, carrot, and celery. Sauté gently for about 5 minutes, stirring occasionally until the vegetables soften and the onion turns translucent.
- Add Garlic: Add the chopped garlic to the saucepan and sauté for one minute until fragrant, stirring to avoid burning.
- Add Stock, Cheese, Tomatoes, and Herbs: Pour in the vegetable stock and add the Parmesan rind, quartered cherry tomatoes, dried oregano, dried red chili flakes, and finely chopped fresh rosemary. Bring the mixture to a gentle simmer.
- Cook Orzo: Once the soup is simmering, add the dried orzo pasta to the saucepan. Cook for about 8 minutes, stirring frequently to prevent the pasta from sticking to the bottom of the pan.
- Add Kale and Season: When the orzo is almost cooked and al dente, stir in the finely chopped kale and allow it to wilt into the soup. Taste the soup and season with sea salt and freshly ground black pepper as needed.
- Adjust Consistency and Serve: If the soup is too thick, add a little extra vegetable stock to reach your desired consistency. Remove and discard the Parmesan rind. Ladle the soup into bowls, drizzle with extra virgin olive oil, sprinkle freshly grated Parmesan cheese, and garnish with chopped fresh basil leaves. Serve immediately or keep warm, noting that the soup thickens as it stands and may need additional stock before serving.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- The Parmesan rind adds depth of flavor; save it from a block of Parmesan cheese or purchase it specially.
- Vegetable stock can be homemade or store-bought; low-sodium versions allow better salt control.
- Adjust salt and pepper according to taste, especially if your stock and Parmesan rind are already salty.
- If not serving immediately, the soup may thicken; add stock and reheat gently before serving.
