Description
This Vegetable Orzo Soup combines fresh vegetables and orzo pasta in a delicious broth, making it an ideal quick meal. Packed with flavor, it’s a comforting dish for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes, with juices (fire-roasted optional)
- 3/4 cup dry orzo pasta
- 6 cups vegetable or chicken broth (low sodium preferred)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 cups baby spinach
- 1 tablespoon lemon juice (plus zest for garnish)
- 2 tablespoons chopped fresh parsley
- optional: 1 cup canned white beans (rinsed and drained)
- optional: grated parmesan for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 2–3 minutes until fragrant.
- Add the carrots, celery, and zucchini. Sauté for another 4–5 minutes until the vegetables start to soften.
- Incorporate the diced tomatoes (with juices) and cook for 1–2 minutes to blend the flavors.
- Stir in the orzo, vegetable broth, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cook for 10–12 minutes, stirring occasionally, until the orzo is tender.
- Add in the spinach and optional white beans. Simmer for another 1–2 minutes until the spinach wilts.
- Finish with lemon juice and parsley, tasting to adjust seasoning.
- Serve hot, garnished with lemon zest, extra parsley, and optional Parmesan.
Notes
Feel free to add any seasonal vegetables you like.
This soup can be stored in the refrigerator for up to 3 days.
Reheat gently on the stove, adding a bit of water if it thickens.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg