There are those who with the arrival of summer give up soups, stews and other hot dishes. It's not my case. I was recently preparing this Chickpea soup and orzo pasta at home and it won't take long to repeat. It is a very complete and restorative soup that the body appreciates at any time of the year.
The soup contains in addition to the obvious ingredients, a good number of vegetables. This time they have been onions, carrots and celery those in charge of completing the dish, but we could have substituted the celery for leeks or cauliflower, among others. It is very simple to prepare, you only need some time.
- 3 tablespoons olive oil
- 1 white onion, minced
- 3-4 peeled carrots, chopped
- 3 celery sticks, chopped
- 2 garlic cloves minced
- 5 cups of vegetable broth
- 3 tablespoons lemon juice
- Zest of ½ lemon
- Chopped parsley
- Salt and pepper to taste
- 1 cup orzo pasta
- 1½ cups cooked chickpeas
- In a saucepan we heat the oil and sauté the onion, carrots, celery sticks and minced garlic cloves, until the onion is transparent.
- We add the broth vegetable, lemon juice and zest and orzo pasta. Season with salt and pepper. We stir and bring to a boil.
- We lower the temperature and we cook over low heat 20 minutes.
- Add the chickpeas cooked, mix, cook 2 more minutes.
- We serve the chickpea soup and orzo pasta with chopped fresh parsley on top.