Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cups fresh or frozen mirepoix (about 1 pound)
- 1/4 teaspoon salt, plus more to taste
- 1 tablespoon jarred minced garlic, or 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 1 quart (32 ounces) vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (15-ounce) can tomato sauce
- 1/2 cup orzo pasta
- Minced fresh parsley, for serving (optional)
Instructions
- Cook the vegetables: In a medium pot, heat the oil over medium heat. Add the mirepoix and salt. Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes.
- Add the garlic, oregano, smoked paprika, and black pepper. Sauté for 30 seconds.
- Simmer the soup: Add the vegetable broth, chickpeas, and tomato sauce. Cover with a lid and bring to a boil. Remove the lid, add orzo, and stir. Reduce heat to low, cover, and simmer 6–10 minutes, stirring often to prevent sticking.
- Season and serve: Taste and adjust salt as needed. Serve hot, garnished with fresh parsley if desired.
Notes
- Stir frequently while orzo cooks to prevent sticking.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in a saucepan over medium heat, adding a splash of broth if needed.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 227
- Sugar: 6g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
