Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 celery stalk, chopped
  • 1 medium carrot, peeled and chopped
  • 2 shallots, minced
  • 3 fresh thyme sprigs
  • 3/4 teaspoon kosher salt
  • 1 piece Parmesan rind (about 2 inches)
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 1/4 cups orzo pasta*
  • 1 cup frozen peas
  • freshly grated Parmesan cheese, for serving
  • freshly grated lemon zest, for serving

Instruction

  • Place the olive oil in a medium saucepan over medium heat. Add the celery, carrot, and shallots and cook, stirring frequently, until softened, about 5 minutes.
  • Add the thyme, salt, pepper, Parmesan rind, chicken broth and water. Let the soup simmer for 10 minutes.
  • Add the pasta and stir to prevent it from sticking to the bottom of the pan. Bring to a simmer, and continue to cook for 8-10 minutes, until the pasta is cooked to al dente and the soup is slightly thickened.
  • Remove the thyme sprigs and the Parmesan rind from the soup. Stir the peas into the soup and cook for one more minute. Remove from the heat. Ladle the soup into bowls and top with Parmesan cheese and lemon zest.