Vegetable Orzo Soup
This Vegetable Orzo Soup has a delicious aroma of onions, celery, and carrots mixed with diced tomatoes, seasonings, and orzo pasta to make a hearty filling soup.
Servings: 4 Servings
Calories: 196kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1 clove garlic minced
- 4 cups vegetable stock or chicken stock
- 14.5 ounce can diced tomatoes
- 3/4 cup orzo pasta
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried oregano
- 3 cups fresh spinach roughly chopped
Instructions
- Heat the olive oil in a large pot over medium heat. When hot, add the onion, carrots, and celery and saute until softened, about 5 minutes. Add the garlic and cook for 30 seconds.
- Pour in the stock, diced tomatoes, orzo, and seasonings. Scrape any browned bits from the bottom of the pot.
- Bring the soup to a boil, then reduce heat and simmer, stirring regularly, until the orzo is cooked, about 10 minutes. Add the spinach in the last 5 minutes.
- Remove from heat and serve.
Notes
- Sauté only until the vegetables are soft. You don't want them to lose their texture from overcooking. The right timing will depend on how large you chopped it.
- While stirring, scrape the pot's bottom because the orzo often sticks to the bottom, thanks to the high amount of gluten.
- Chop or cut your vegetables the same size so they will cook uniformly.
- Cook the orzo until it is al dente for the best texture.
Nutrition
Calories: 196kcal | Carbohydrates: 35g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1711mg | Potassium: 530mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5465IU | Vitamin C: 20mg | Calcium: 84mg | Iron: 2mg