Description
A comforting Orzo Vegetable Soup made with tender vegetables, flavorful broth, and perfectly cooked orzo. Light, wholesome, and ready in under an hour—the ultimate bowl of cozy goodness.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 8 cups vegetable broth (or chicken broth)
- 1 cup orzo pasta, uncooked
- 2 cups spinach or kale, roughly chopped
- 1 (14 oz) can diced tomatoes
- 2 cups zucchini, diced
- Salt and black pepper, to taste
- 1–2 tablespoons fresh lemon juice (or to taste)
- 2 tablespoons parsley, chopped
- Grated Parmesan, optional
- Red pepper flakes, optional
Instructions
1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook 8–10 minutes until softened and fragrant.
2. Add garlic, thyme, oregano, and bay leaf; cook 1 minute until aromatic.
3. Pour in the vegetable broth. Add diced tomatoes. Bring to a boil, then reduce heat and simmer 15 minutes until vegetables are tender. Season lightly.
4. Stir in orzo. Bring back to a gentle boil and cook 8–10 minutes, stirring occasionally. Add zucchini during the last 5 minutes.
5. Stir in spinach or kale and let wilt for 2–3 minutes. Remove bay leaf. Add lemon juice and adjust seasoning.
6. Ladle soup into bowls. Top with parsley, Parmesan, and red pepper flakes if desired.
Notes
Nutrition information is an approximation and may vary based on ingredients and portion sizes. For added richness, use chicken broth. Customize with your favorite seasonal vegetables. For a dairy-free version, omit Parmesan.
Nutrition
- Serving Size: 400g
- Calories: 230
- Sugar: 8g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg