A few clever shortcuts make this soup easy as can be.
Simply Recipes / Alexandra Shytsman
I practically live on soup in the winter.
Obviously there is the whole comfort food factor, and also the warm yourself from the inside out thing.
Simply Recipes / Alexandra Shytsman
My latest favorite relies on a beloved pantry staple: orzo.
But, if youre feeling a little lazy (like me!
Add the mirepoix and salt.
Simply Recipes / Alexandra Shytsman
Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes.
Add the garlic, oregano, smoked paprika, and black pepper, and saute for 30 seconds more.
Add the broth, chickpeas, and tomato sauce.
Simply Recipes / Alexandra Shytsman
Cover the pot tightly with a lid and bring to a boil.
Add the orzo and stir.
Taste and add salt as needed.
Serve garnished with parsley, if desired.
Store leftovers in an airtight container in the fridge and eat within 4 days.
Not a fan of chickpeas?
Substitute with a can of white, kidney, or pinto beans.
