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–+ servings
hearty vegetable orzo soup

Vegetable Orzo Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 cup orzo pasta
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 zucchini diced
  • 1 bell pepper diced
  • 8 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups spinach leaves
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon lemon juice

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and minced garlic; sauté until onion is translucent.
  • Stir in sliced carrots and celery, cooking until they begin to soften.
  • Add diced zucchini and bell pepper; cook for another 3-4 minutes.
  • Pour in vegetable broth and bring to a boil.
  • Stir in orzo pasta and dried herbs, reducing heat to a simmer.
  • Season with salt and pepper, simmering until orzo is tender.
  • Add spinach leaves, allowing them to wilt into the soup.
  • Stir in fresh parsley and lemon juice just before serving.
  • Let the soup rest for 5 minutes before serving.

Notes

For a richer flavor, consider adding a Parmesan rind to the broth while simmering, removing it before serving. This soup can also be adjusted to taste by varying the vegetables or adding a protein like chickpeas or beans for extra heartiness. The recipe can be easily doubled for larger gatherings, and leftovers can be stored in the refrigerator for up to 3 days.
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