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–+ servings

Vegetable Orzo Soup

A hearty and nutritious soup made with orzo pasta and a variety of fresh vegetables, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks celery diced
  • 1 medium zucchini diced
  • 1 cup green beans trimmed and cut into pieces
  • 1 can diced tomatoes 14.5 oz
  • 6 cups vegetable broth low sodium
  • 1 cup orzo pasta uncooked
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt
  • to taste black pepper

Method
 

Prepare the Vegetables
  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic, diced carrots, and celery. Cook for another 5 minutes until vegetables begin to soften.
  3. Add diced zucchini and green beans, cooking for an additional 3 minutes.
Cook the Soup
  1. Pour in the diced tomatoes and vegetable broth. Bring to a boil.
  2. Once boiling, add the orzo pasta, oregano, basil, salt, and pepper. Reduce heat and let simmer for 15-20 minutes, or until orzo is tender.
Serve
  1. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 35gProtein: 7gFat: 6gSaturated Fat: 1gFiber: 5gSugar: 4g

Notes

This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

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