Description
A light and hearty veggie orzo soup packed with vegetables and flavor.
Ingredients
Scale
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 6 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic, zucchini, and bell pepper. Cook for another 3 minutes.
- Stir in vegetable broth, diced tomatoes, thyme, and basil.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add orzo and cook until al dente, about 8-10 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- You can add any seasonal vegetables you prefer.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Veggie Orzo Soup