Rosa Marina Soup Recipe
The Rosa Marina Soup Recipe is a delightful Mediterranean staple that offers a comforting and flavorful blend perfect for any season. This Rosa Marina Soup Recipe transforms simple ingredients into a nourishing meal featuring Rosa Marina pasta, or orzo, as its core.
Equipment
- Large pot
- Chopping board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 1 cup Rosa Marina orzo pasta
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 2 carrots diced
- 2 stalks celery diced
- 1 zucchini chopped
- 4 cups vegetable broth
- 2 cups water
- 1 can 14 oz diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- ½ cup fresh parsley chopped
- Grated Parmesan cheese for garnish
Instructions
- Cook Pasta: In a large pot, bring water to a boil and cook the Rosa Marina pasta until al dente, about 7 minutes. Drain and set aside.
- Sauté Vegetables: In the same pot, heat olive oil over medium heat. Sauté onions and garlic until the onions become clear and soft. Add carrots, celery, and zucchini, cooking until slightly tender.
- Simmer Soup: Add vegetable broth, water, diced tomatoes, basil, and oregano to the pot. Bring the mixture to a boil before lowering the heat to a simmer for 20 minutes.
- Combine Ingredients: Stir in the cooked Rosa Marina pasta and continue to simmer for an additional 10 minutes.
- Season and Serve: Add salt and pepper according to your preference. Top with fresh parsley and a sprinkle of grated Parmesan cheese just before serving.
Notes
- Protein Boost: Add cooked chicken or shrimp to the soup for added protein.
- Go Creamy: Stir in a splash of cream or coconut milk for a creamier texture.
- Spice It Up: Add red pepper flakes or chopped jalapeño for a spicy kick.
- Vegan Version: Omit Parmesan cheese and use only vegetable broth for a vegan variant.
- Winter Vegetables: Incorporate seasonal vegetables like squash or sweet potatoes for a hearty winter soup.