Chickpea and Orzo Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 1 small red onion, finely chopped
- 1 bell pepper, finely chopped
- 1/2 cup white wine
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried tarragon
- 1 tsp Italian seasoning
- 1 15 oz. chickpeas, drained and rinsed
- 1 medium zucchini, diced
- 1 15 oz. can crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup finely chopped sun-dried tomatoes (the kind packed in oil)
- 1/3 cup full-fat coconut milk
- 3/4 cup to 1 cup cooked orzo pasta (preference)
Garnishes
- Finely chopped fresh parsley for serving, optional
- Chili flakes for serving, optional
Preparation
Preheat a large pan or pot over medium heat, and add oil and onions. Cook for 8 to 10 minutes on medium low, stirring periodically.
Add bell pepper, stir, and cook for 5 minutes. Add white wine and simmer until liquid is almost evaporated.
Add seasonings, chickpeas, and zucchini. Stir and cook for 3 minutes.
Add crushed tomatoes and broth, stir, and bring to a simmer.
Add sun-dried tomatoes and coconut milk, stir, and add in the cooked orzo.
Tips
This makes about 4 to 5 servings, and you can use additional vegetable broth if you prefer it more brothy.
Cook the orzo in salted water for better flavor.
Feel free to adjust the salt and garlic powder to your preference.
