Soup: United States – Lemon-Fennel Parmesan Broth with Toasted Rice-Shaped Pasta

Serving Size: 6

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

1 tbsp (15 ml) olive oil
1 small fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 large leek, white and light green parts only, thinly sliced and rinsed
1 small carrot, diced
2 garlic cloves, smashed
6 cups (1.4 L) low-sodium chicken broth
1 cup (240 ml) water
1 Parmesan rind (about 2 to 3 oz / 55 to 85 g)
1 bay leaf
4 fresh thyme sprigs (or 1 / 2 tsp dried thyme)
1 / 2 cup (85 g) orzo pasta
1 tsp lemon zest
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
1 / 4 tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 tbsp finely chopped parsley and/or fennel fronds, for garnish
2 tbsp finely grated Parmesan, for serving
Extra-virgin olive oil, for drizzling

Instructions

In a medium pot, warm the olive oil over medium heat. Add fennel, leek, carrot, and a pinch of salt. Cook, stirring occasionally, until softened and fragrant, 6 to 8 minutes. Add the smashed garlic and cook 1 minute more.
Pour in the chicken broth and water. Add the Parmesan rind, bay leaf, and thyme. Bring to a gentle simmer, then reduce heat and cook uncovered for 20 minutes to infuse.
While the broth simmers, toast the orzo in a dry skillet over medium heat, stirring, until lightly golden, 3 to 4 minutes (optional but flavorful).
Remove and discard the thyme sprigs and bay leaf. Add the toasted orzo to the pot and simmer until al dente, 8 to 10 minutes.
Stir in lemon zest, 1 tablespoon lemon juice, and red pepper flakes if using. Taste and season with salt, pepper, and additional lemon juice as desired. Remove the Parmesan rind.
Ladle into warm bowls. Top each serving with chopped parsley and/or fennel fronds, a sprinkle of grated Parmesan, and a light drizzle of extra-virgin olive oil. Serve immediately.