Name: Veggie Orzo Soup with Carrot, Zucchini, Parsley & Crispy Chickpeas
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 6 sticks celery; 2129 ml chicken or vegetable broth; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 255 g orzo pasta; 1 ½ medium yellow onions; 3 medium zucchini squash; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; salt

Veggie Orzo Soup with Carrot, Zucchini, Parsley & Crispy ChickpeasVeggie Orzo Soup with Carrot, Zucchini, Parsley & Crispy Chickpeas — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 medium carrots

6 sticks celery

2129 ml chicken or vegetable broth

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

255 g orzo pasta

1 ½ medium yellow onions

3 medium zucchini squash

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 220°C (425°F).

Drain and rinse chickpeas. Divide between two baking sheet pans and pat dry with paper towels. Drizzle with oil and season with spices. Stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until chickpeas are golden and crispy, 18-20 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Peel, trim, and medium dice carrots. Place in a large bowl.

Trim and medium dice celery. Add to the bowl with the carrots.

Trim and quarter zucchini lengthwise, then slice crosswise into bite-sized pieces. Add to the bowl.

Peel, halve, and medium dice onions. Peel and mince garlic. Add both to the bowl.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until starting to soften, 5-6 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

When the veggies are softened, add parsley, broth, and orzo to the pot. Stir to combine the soup and bring to a boil. Once boiling, reduce heat and simmer until the orzo is tender, 8-10 minutes. Remove from heat.

To serve, divide soup between bowls and top with crispy chickpeas. Enjoy!

Open this recipe in Flambette