Description
A vibrant, herb-packed soup with tender orzo, colorful vegetables, and aromatic Mediterranean herbs in a rich vegetable broth. Comforting, nutritious, and perfect with crusty bread.
Ingredients
1 cup orzo pasta
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 cup cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
6 cups vegetable broth
1 bay leaf
Salt and pepper to taste
1 cup fresh spinach, chopped (optional)
Lemon slices for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add onion and garlic; sauté until fragrant (about 2 minutes).
Add carrot, celery, cherry tomatoes, oregano, rosemary, and basil; cook 8-10 minutes, stirring occasionally.
Pour in vegetable broth and add bay leaf. Bring to a boil.
Reduce heat to low, add orzo pasta, and simmer until tender (8-10 minutes).
Stir in spinach (if using) and cook until wilted. Season with salt and pepper.
Taste and adjust seasoning as needed. Garnish with lemon slices before serving.
Notes
Substitute orzo with pearl couscous for a gluten-free option
Add chickpeas or edamame for protein
Use coconut milk (unsweetened) for a dairy-free creaminess
Store in an airtight container for up to 4 days
Freeze broth separately for longer storage
Nutrition
- Serving Size: 1 bowl (1 1/2 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg