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–+ servings

Vegetable Orzo Soup

A hearty and nutritious soup packed with vegetables and orzo pasta, perfect for a cozy 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: 250
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, with juice
  • 6 cups vegetable broth low sodium
  • 1 cup orzo pasta uncooked
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 2 cups spinach fresh, chopped

Method
 

Prepare the Soup
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
  3. Stir in the zucchini and green beans, cooking for an additional 3 minutes.
  4. Pour in the diced tomatoes with their juice and vegetable broth. Bring to a boil.
  5. Once boiling, add the orzo, oregano, thyme, salt, and pepper. Reduce heat and simmer for 15 minutes, or until the orzo is cooked.
  6. Stir in the chopped spinach and cook for another 2 minutes until wilted.
  7. Taste and adjust seasoning if necessary. Serve hot.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 6gSaturated Fat: 1gFiber: 5gSugar: 4g

Notes

This soup can be stored in the refrigerator for up to 3 days and can be frozen for up to 2 months. Reheat on the stove before serving.

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