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)
- Finely chopped fresh parsley and 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.
Simmer the soup for a few minutes until all ingredients are heated through and flavors are combined.
