Greek Chickpea, Lemon & Whole-Wheat Orzo Soup with Greens
Ingredients
- 1/4 cup extra-virgin Greek olive oil plus more for serving
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 tsp dried Greek oregano
- 3 cups cooked chickpeas drained and rinsed if canned
- 6 cups vegetable broth plus more as needed
- 3/4 cup whole-wheat orzo
- 4 cups chopped Swiss chard or spinach
- Finely grated zest of 1 lemon
- 1/4 cup fresh lemon juice plus more to taste
- 1/2 cup chopped fresh dill plus more for serving
- 1/4 cup chopped fresh parsley
- Sea salt to taste
- Freshly ground black pepper to taste
- Optional Umami Finish
- 1 Tbsp balsamic vinegar optional
- Freshly grated Parmesan cheese for serving, optional
- Instructions
Instructions
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Build the flavor base. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, for 7–8 minutes, until softened.
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Add the aromatics. Stir in the garlic and Greek oregano and cook for about 1 minute, just until fragrant.
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Add the chickpeas and broth. Add the chickpeas and vegetable broth. Season lightly with salt and pepper, bring to a simmer and cook for about 10 minutes so the flavors begin to come together.
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Optional: make the soup creamier. For a creamier soup, remove about 1 1/2 cups of the chickpea-broth mixture and purée until smooth, then return it to the pot. You can skip this step entirely if you prefer a brothier soup with whole chickpeas.
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Cook the whole-wheat orzo. Stir in the whole-wheat orzo and simmer according to package directions, stirring occasionally so it does not stick. Because whole-wheat orzo can vary by brand, begin checking it a few minutes before the suggested cooking time.
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Add the greens. When the orzo is almost tender, stir in the Swiss chard or spinach. Continue cooking until the greens are wilted and the orzo is tender. Add a little additional hot broth or water if the soup becomes thicker than you like.
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Finish with lemon and herbs. Remove from the heat and stir in the lemon zest, lemon juice, dill and parsley. Taste and adjust the salt, pepper and lemon. Let the soup rest for about 5 minutes before serving.
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Optional umami finish. If you want to bring all the flavors together with a little extra umami, stir 1 tablespoon balsamic vinegar into the soup just before serving. Ladle into bowls and grate Parmesan over each bowl. This finish is optional; the soup is also delicious simply finished with lemon, herbs and a drizzle of Greek olive oil.
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Serve. Ladle into bowls, drizzle with a little extra-virgin Greek olive oil and garnish with additional fresh dill, if desired.
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Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Love soup? Check out my online class “Comfort in a Soup Bowl!”
Notes
Diane’s Tips
The purée is optional. Blending some of the chickpeas gives the broth a velvety texture without cream, but it is not necessary. Leave all the chickpeas whole for a lighter, brothier soup.
Watch the whole-wheat orzo. Whole-wheat pasta can vary considerably by brand. Cook until just tender and remember that the orzo will continue to absorb broth as the soup rests.
Keep extra broth handy. Chickpeas and orzo both absorb liquid. If the soup thickens while standing—or when reheated—loosen it with a little hot vegetable broth or water.
Add lemon off the heat. Stirring in the fresh lemon juice after cooking keeps its flavor bright and fresh.
Balsamic + Parmesan are optional. The soup has plenty of flavor without them. Use this finish when you want a deeper, rounder savory note; the balsamic adds acidity and subtle sweetness while Parmesan adds salty umami.
For meal prep. If you know you will be storing most of the soup, cook the orzo just shy of al dente so it does not become too soft when reheated.
Ingredient Notes
Chickpeas: Chickpeas are one of the great staples of the Greek and Mediterranean kitchen. They give this soup body, plant protein and a satisfying texture.
Whole-wheat orzo: Whole-wheat orzo keeps the familiar small pasta shape while bringing whole grains into the bowl. Its slightly nutty flavor works especially well with chickpeas and greens.
Greens: Swiss chard has a little more structure and an earthy flavor; spinach wilts quickly and makes the soup especially easy for a weeknight.
Lemon: Fresh lemon is essential here. It lifts the chickpeas and greens and keeps the soup from feeling heavy.
Dill and parsley: Add these at the end so their fresh flavor remains vivid.
Balsamic vinegar and Parmesan: These are optional finishing ingredients rather than essential Greek flavorings. Together they deepen the savory character of the soup and add an umami-rich finish.
Greek Wine Pairing: Moschofilero from Mantinia
I would pour a crisp Moschofilero from Mantinia with this soup. Its bright acidity and citrusy, floral character are a natural match for the lemon, dill and parsley, while its light body won’t overpower the chickpeas, greens or delicate broth. It also has enough freshness to work if you choose the optional Parmesan-and-balsamic finish. Serve it well chilled for a lovely contrast to a warm bowl of this autumn soup.
If You Like This Recipe…
If you love chickpeas, beans and comforting Mediterranean soups, try these recipes and guides from my site:
- Greek Chickpea Soup — Diporto’s Legendary Revithada — A more traditional Greek chickpea soup, inspired by the legendary old Athenian taverna Diporto.
- Greek Salad with Chickpeas, Tomatoes, Cucumbers & Feta — A fresh Mediterranean chickpea recipe for days when you want the same pantry staple in a lighter form.
- Classic Hummus — Another essential Mediterranean way to turn chickpeas into something satisfying, healthy and versatile.
- Best Greek Soup Recipes for the Winter Days — More warming Greek soup ideas built around beans, grains, vegetables, olive oil and other Mediterranean staples.
- Beans & the Mediterranean Diet: A Primer — A deeper look at why beans and pulses are so important in the Greek-Mediterranean way of eating.
Make-Ahead & Storage
The soup can be made ahead and refrigerated in an airtight container for up to 3 days. The whole-wheat orzo will continue to absorb liquid as it sits, so add a splash of vegetable broth or water when reheating. For the freshest flavor, add a little additional lemon juice, dill or parsley after reheating.
If freezing, the best texture will come from freezing the chickpea-and-vegetable soup base before adding the orzo and greens, then cooking those fresh when you reheat the soup.
