Fresh Herb Soup with Orzo
An all-season soup, this recipe features plenty of savory flavors and fresh herbs. It's completely vegetarian, too!
Print
Pin
Servings: 8
Calories:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 2 cups)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dry white wine
- 1 1/2 cup uncooked orzo
- 3 tablespoons finely chopped fresh flat-leaf parsley stems plus
- 1 1/2 cup finely chopped parsley
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 8 cups low sodium vegetable stock
- 1 15oz can cannellini or white beans, drained and rinsed
- 1/2 cup finely chopped fresh chives
- 1/4 cup finely chopped fresh tarragon
- 2 tablespoons finely grated pecorino Romano cheese, for garnish
Instructions
- Heat the oil in a medium Dutch oven or soup pot over medium heat.
- Add the onion, salt and black pepper; cook, stirring occasionally, until softened, about 8-10 minutes.
- Add the wine and cook, stirring occasionally, until the liquid has almost completely reduced, 4- 5 minutes.
- Add the parsley stems, garlic, and crushed red pepper and cook, stirring constantly, until fragrant, 2-4 minutes. Add the broth and bring it to a boil over medium-high heat then reduce to medium-low and cook the orzo, stirring occasionally, 8-10 minutes until it's softened.
- Reduce the heat to low and stir in the cannellini beans; cooking until they're heated through, about 2 minutes. Remove the soup from heat.
- Stir in the chives, tarragon and parsley leaves. Add any additional salt or pepper as needed per your taste, and if you're not following a vegan diet, consider garnishing it with pecorino Romano and serving hot.
Tried this recipe?Mention @champagnenutrition