Description
This Healthy Vegetable Orzo Soup is a nutritious and flavorful meal packed with a variety of fresh vegetables and whole wheat orzo. Perfect for a light yet satisfying dinner, this soup boasts a vibrant medley of carrots, zucchini, bell pepper, green beans, and leafy greens, simmered in a savory vegetable broth with herbs and a touch of lemon for brightness.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1 bell pepper (any color), diced
- 1 cup green beans, cut into 1-inch pieces
- 2 cups fresh spinach or kale, roughly chopped
Liquids and Canned
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups vegetable broth
- Juice of 1 lemon
- 1 tablespoon olive oil
Pasta and Herbs
- 1 cup whole wheat orzo
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Cook Base Vegetables: Add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add More Vegetables: Stir in the diced zucchini, bell pepper, and green beans. Cook for an additional 4-5 minutes until the vegetables are tender.
- Add Liquids and Tomatoes: Pour in the diced tomatoes along with their juices and the vegetable broth. Stir to combine.
- Simmer with Orzo and Herbs: Bring the mixture to a boil, then add the whole wheat orzo, dried basil, and dried oregano. Reduce the heat to a simmer and cook the soup for about 10-12 minutes, or until the orzo is cooked al dente.
- Season the Soup: While the orzo is cooking, season the soup with salt and pepper to taste. Adjust seasoning as desired.
- Add Greens: Once the orzo is cooked, stir in the chopped spinach or kale and let it wilt into the soup, about 2-3 minutes.
- Finish with Lemon: Lastly, stir in the juice of one lemon for added brightness and flavor.
- Serve: Remove the soup from heat and garnish with fresh parsley if desired before serving.
Notes
- Use whole wheat orzo for added fiber and nutrition.
- Adjust the types of vegetables based on seasonal availability or personal preference.
- The lemon juice can be reduced or omitted if a less tangy flavor is preferred.
- This soup can be stored in the refrigerator for up to 4 days and reheated gently.
- For a heartier soup, add cooked beans or lentils.
- Fresh herbs can replace dried herbs if available; use thrice the amount of fresh herbs in place of dried.
