Lentil-Pasta Soup

A thick, herb-loaded lentil soup packed with vegetables, orzo pasta, and Italian green beans in a tomato-chicken broth base. This is one of those soups that’s practically a stew by the time it’s done simmering, with enough going on to be a full meal in a bowl.

Four dried herbs go in together: basil, marjoram, oregano, and thyme. That Italian herb combination gives the broth a deep, layered flavor that builds over the hour of simmering. A tablespoon of brown sugar balances the acidity from the tomatoes and tomato paste.

The orzo goes in during the second half of cooking along with a splash of white wine vinegar. The vinegar brightens everything up and keeps the soup from tasting flat despite how many ingredients are in the pot. Topped with crunchy seasoned croutons, every spoonful has a different texture.

Kitchen Tips

• Add the orzo in the second 30 minutes, not the first. Orzo overcooks quickly and turns to mush if simmered too long.
• The vinegar is not optional. It adds a sharpness that lifts the whole soup. Without it, you’ll notice the pot tastes heavy and one-dimensional.
• Stir occasionally to prevent the lentils and orzo from sticking to the bottom.
• Remove the bay leaf before serving. It’s done its job after an hour of simmering.

Variations

• Use ditalini or small shells instead of orzo for a chunkier pasta bite.
• Add a handful of chopped kale or spinach in the last 10 minutes for extra greens.
• Make it vegetarian by swapping chicken broth for vegetable broth.