Orzo Vegetable Soup From Northern Italy

A filling and healthy soup.


  • 1 tblsp vegetable oil
  • 1 onion (peeled and chopped finely)
  • 2 cloves garlic (crushed)
  • 1 carrot (peeled and chopped finely)
  • 1 stalk celery (chopped finely)
  • 1 courgette (chopped finely)
  • 1 can dried chickpeas
  • 1 tsp dried oregano
  • salt and pepper
  • 100 g orzo
  • 2 pint stock


  1. In a large saucepan over medium-high heat, add oil, onion and garlic and sauté a few minutes until tender.
  2. Add carrot, celery, zucchini and continue sautéing until vegetables are mostly tender.
  3. Add the in the stock and chickpeas.
  4. Bring to a boil, reduce to simmer and add in the dried oregano, salt and pepper.
  5. Add orzo and continue to simmer until orzo is fully cooked and tender, about 10 minutes.


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