Orzo Vegetable Soup
A comforting and nutritious soup filled with healthy vegetables and tender orzo, perfect for any day of the week.
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow bell pepper, diced
- 1 cup green beans, cut into 1-inch pieces
- 8 cups vegetable broth Use high-quality or homemade for best flavor.
- 1 cup orzo pasta Can substitute with other small pasta if desired.
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste Salt and pepper
For Garnish
- to taste Fresh parsley or basil, for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the zucchini and yellow bell pepper. Cook for an additional 3-4 minutes.
- Pour in the vegetable broth and diced tomatoes. Bring to a boil.
- Once boiling, reduce the heat and stir in the orzo pasta, green beans, basil, and oregano.
- Simmer for about 10 minutes or until the orzo is tender.
- Season with salt and pepper to taste.
- Remove from heat and let the soup sit for a few minutes.
- Serve hot, garnished with fresh parsley or basil.
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Notes
For best results, use high-quality vegetable broth. You can adjust the thickness of the soup by varying the amount of broth and orzo. Consider adding leafy greens like spinach or kale for added nutrition. The soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.