Description
A hearty and nutritious veggie orzo soup packed with vegetables and flavor.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
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 orzo, vegetable broth, diced tomatoes, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until orzo is cooked.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen; add more broth when reheating.
- Customize with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Veggie Orzo Soup, Vegetable Soup, Healthy Soup