45m$21.45Chickpea Tomato Orzo Soup
A cozy plant-based dinner soup with tender chickpeas, tomato-rich broth, orzo, carrots, spinach, and a creamy coconut milk finish.
- Energy
- 411 calories per serving
- Protein
- 13.4 g per serving
- Carbs
- 54.2 g per serving
- Fat
- 17.7 g per serving
- Sodium
- 1120 mg per serving
Shopping options
Smoked paprika
1 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
4%
Olive oil
2 Tablespoon
Kroger® Pure Olive Oil
6%
Ground black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
Canned full-fat coconut milk
1 Can
Thai Kitchen Unsweetened Coconut Milk
50%
Baby spinach
5 Ounce
Simple Truth Organic® Baby Spinach
100%
Vegetable broth
4 Cup
Swanson® Vegetable Broth, 32 oz Carton
100%
Dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
4%
Crushed tomatoes
1 Can
Kroger Crushed Tomatoes in Puree
50%
Canned chickpeas, rinsed and drained
2 Can
La Preferida® Chick Peas
100%
Carrots, diced
3 Count
Carrots
90%
Orzo pasta
0.75 Cup
Kroger® Orzo Pasta
28%
Garlic cloves, minced
4 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
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Cook this recipe
- vegetable broth-4 cups
- carrots-3 medium
- garlic cloves-4 cloves
- orzo pasta-0.75 cups
- olive oil-2 tbsp
- smoked paprika-1 tsp
- dried oregano-1 tsp
- canned chickpeas-2 cans
- crushed tomatoes-1 can
- ground black pepper-0.5 tsp
- canned full-fat coconut milk-1 can
- baby spinach-5 oz
Dice the carrots, mince the garlic, and rinse and drain the chickpeas before heating the pot.
Keep the knife blade angled away from fingers while dicing and mincing.
Warm the olive oil in a large soup pot over medium heat. Add the carrots and cook for 5 minutes, stirring often, until they begin to soften at the edges.
Add the garlic, smoked paprika, dried oregano, and black pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant and lightly toasted.
Stir in the vegetable broth, crushed tomatoes, and chickpeas. Bring to a steady simmer, then cook uncovered for 10 minutes to blend the flavors.
Stir in the orzo pasta and cook for 8 to 10 minutes, stirring often, until the orzo is tender but not mushy.
Keep the soup at a gentle simmer after adding orzo to reduce splattering from the hot liquid.
Reduce the heat to low and stir in the coconut milk. Simmer gently for 3 minutes, keeping the soup creamy and smooth without boiling hard.
Add the baby spinach and stir for 1 to 2 minutes, until the spinach is wilted and bright green.
Remove from the heat and let the soup rest for 5 minutes so the broth thickens slightly before serving.
Use oven mitts if moving or handling the hot pot or lid.
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