Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup orzo pasta
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Optional garnish: grated Parmesan cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, oregano, basil, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
- Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in orzo pasta and chickpeas. Cook until orzo is tender, about 8-10 minutes.
- Stir in spinach, parsley, and lemon juice. Season with salt and pepper to taste. Cook until spinach is wilted, about 1-2 minutes.
- Serve hot, garnished with grated Parmesan cheese, if desired.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth. You can also add other vegetables like zucchini, bell peppers, or kale. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 5mg