Roasted Red Pepper, Chickpea & Orzo Soup Is Packed with Fiber

Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add chopped onion, chopped fennel and ¼ teaspoon salt. Cook, stirring occasionally, until softened, about 8 minutes. Stir in minced garlic, 1 tablespoon tomato paste, ½ teaspoon smoked paprika and ½ teaspoon pepper. Cook, stirring constantly, until fragrant, about 1 minute.

Stir in 4 cups broth, the chopped roasted red peppers and ¾ cup chickpeas; bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer; cook until the fennel is very tender, about 15 minutes.

Carefully transfer the soup to a blender. Secure the lid and remove the center piece to allow steam to escape. Place a clean kitchen towel over the opening. Process until smooth, about 2 minutes (use caution when blending hot liquids).

Return the soup to the Dutch oven. Stir in 1 tablespoon red-wine vinegar, the remaining ¾ cup chickpeas and the remaining ¼ teaspoon salt. Cook over medium heat until heated through, about 2 minutes.

To freeze: Let the soup cool completely, then transfer to airtight freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator.

To reheat & serve: Reheat the soup in a large Dutch oven over medium-low heat, covered and stirring occasionally, until hot, about 15 minutes. Divide 1¼ cups hot cooked orzo among 6 bowls. Ladle the soup over the orzo. Top with ½ cup feta and 2 tablespoons parsley. Garnish with fennel fronds and/or a drizzle of olive oil, if desired.