Hearty Vegetable Orzo Soup

$For this hearty vegetable orzo soup, gather these ingredients: - 1 cup orzo pasta - 2 tablespoons olive oil - 1 medium onion, finely diced - 2 garlic cloves, minced - 2 medium carrots, peeled and diced - 2 stalks celery, diced - 1 bell pepper, diced (your choice of color) - 1 medium zucchini, diced - 1 can (14 oz) diced tomatoes with juices - 6 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and black pepper, to taste - 2 cups fresh spinach, roughly chopped - Juice of 1 fresh lemon - Fresh parsley, chopped, for garnishing Using fresh ingredients brings great taste and nutrition. Fresh vegetables like carrots, celery, and zucchini add crunch and color. They also keep the soup vibrant. Canned ingredients save time. Diced tomatoes in a can provide flavor and convenience. You can mix both fresh and canned for a balanced soup. You can swap ingredients based on what you have. If you don’t have orzo, try small pasta or rice. For broth, vegetable or chicken broth works well. Fresh herbs like thyme and basil can be replaced with dried ones. Just use less, as dried herbs are stronger. Always taste and adjust the seasoning to fit your palate. {{ingredient_image_2}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 cup of finely diced onion and cook for 4-5 minutes, until soft. 3. Toss in 2 minced garlic cloves and stir for one minute until fragrant. 4. Now, add 2 diced carrots, 2 stalks of diced celery, and 1 diced bell pepper. Cook for 5-7 minutes until they soften. 5. Next, stir in 1 diced zucchini and let it cook for another 3 minutes. 6. Pour in 1 can of diced tomatoes with their juices and 6 cups of vegetable broth. Mix well. 7. Season with 1 teaspoon of dried thyme, 1 teaspoon of dried basil, and add salt and black pepper to taste. 8. Bring the soup to a gentle boil, then add 1 cup of orzo pasta. Reduce heat to low and simmer for about 10 minutes. 9. In the last 2 minutes, fold in 2 cups of chopped spinach and the juice of 1 lemon. 10. Taste the soup, adjusting salt, pepper, or lemon juice as needed. 11. Serve in bowls and garnish with fresh parsley. - Chop all vegetables before you start cooking. This will save you time as you cook. - Use pre-diced vegetables from the store if you're short on time. - Keep your broth warm in another pot to speed up cooking time. - You can cook the orzo separately and add it later to avoid overcooking. - Don't skip sautéing the onion and garlic; this builds great flavor. - Watch the orzo while it cooks. Stir it to prevent it from sticking. - Adding spinach too early can make it soggy; wait until the last two minutes. - Remember to taste your soup! Adjusting seasoning enhances the final dish. To boost the flavor of your Vegetable Orzo Soup, use fresh herbs. Fresh thyme or basil adds a bright taste. You can also try a splash of soy sauce or a sprinkle of parmesan cheese for depth. Lemon juice brightens the soup, so add it just before serving. For a spicy kick, include red pepper flakes. Letting the soup sit for a few hours or overnight can deepen the flavors too. Cooking orzo is simple, but timing is key. Add the orzo to the soup when it boils. Stir it gently to keep it from sticking. Cook it until it’s al dente, about 10 minutes. If you prefer a firmer texture, reduce the cooking time slightly. If you overcook it, the orzo may become mushy and lose its shape. Serve the Vegetable Orzo Soup hot in bowls. Garnish with fresh parsley for color and taste. This soup pairs well with crusty bread or a light salad. A drizzle of olive oil on top can enhance the flavor too. For a complete meal, try adding a protein like grilled chicken or chickpeas. Enjoy this cozy dish on a cold day or whenever you need comfort! Pro Tips Use Fresh Herbs: Fresh herbs like thyme and basil enhance the flavor profile of the soup significantly compared to dried herbs. Add them towards the end of cooking for maximum freshness. Adjust Consistency: If you prefer a thicker soup, you can blend a portion of the soup and return it to the pot. This will create a creamy texture without adding any dairy. Meal Prep Friendly: This soup can be made in larger batches and stored in the fridge for up to 5 days. It also freezes well, making it a great option for meal prep. Enhance with Protein: For a heartier meal, consider adding cooked chicken, beans, or lentils to the soup. This not only boosts protein but also adds more texture. {{image_4}} You can add proteins to this soup for extra heartiness. Cooked chicken, turkey, or shrimp work well. Just add them in the last few minutes of cooking. This keeps the protein tender. For a plant-based option, try chickpeas or white beans. They add protein and fiber while keeping it delicious. This soup is naturally vegetarian. To make it vegan, use vegetable broth and skip any chicken or cheese toppings. You can also add tofu for protein. Firm tofu works best. Just cube it and stir it in during the last few minutes. This way, it warms up without breaking apart. You can change the vegetables based on what’s in season. In spring, add asparagus or peas for a fresh taste. In summer, use corn or tomatoes for sweetness. Autumn calls for root veggies like sweet potatoes or butternut squash. In winter, kale or hearty greens bring warmth and nutrition. Adjust your soup to match the season for the best flavors! To keep your vegetable orzo soup fresh, store it in an airtight container. Let the soup cool to room temperature before sealing. This helps prevent condensation, which can make the soup watery. Use glass or BPA-free plastic containers for safe storage. Always label your containers with the date you made the soup. You can freeze vegetable orzo soup for up to three months. When freezing, leave some space in the container for expansion. To reheat, thaw it in the fridge overnight or use the microwave. Heat on low to avoid overcooking the orzo. Stir often while reheating. If the soup seems thick, add a splash of broth or water to loosen it. Most of the fresh ingredients in your soup have a good shelf life. Here’s a quick guide: - Orzo pasta: Lasts up to 2 years if kept dry. - Fresh vegetables: Use within a week for best flavor and texture. - Canned tomatoes: Check the can for a date, but they often last 1-2 years unopened. - Vegetable broth: Once opened, use within 4-7 days if stored in the fridge. By following these tips, you’ll enjoy your bold and flavorful vegetable orzo soup whenever you want! Yes, you can use other pasta in this soup. Small pasta shapes work best. Try ditalini, elbow macaroni, or even small shells. Just remember to adjust the cooking time based on the pasta you choose. To add heat, sprinkle in some red pepper flakes. You can also use chopped jalapeños or a dash of hot sauce. Start small and taste as you go. This way, you can control the spice level. Absolutely! This soup is packed with veggies like carrots, celery, and spinach. It has fiber, vitamins, and minerals. Using vegetable broth keeps it light, while orzo gives you energy. This dish is a great choice for a healthy meal. Yes, this soup is great for meal prep. You can make it a day or two ahead. Just store it in the fridge. The flavors blend better after a day. However, it's best to add fresh spinach just before serving. To thicken the soup, you have a few options. You can add more orzo or some mashed potatoes. Another way is to blend a portion of the soup and mix it back in. This will make it creamy and hearty without adding cream. We covered key ingredients and tips for making soup. You learned about using fresh or canned items and creative substitutions. I shared step-by-step cooking instructions and time-saving tips. Enhancing flavors and perfecting orzo made the soup even better. You also explored variations to fit your diet. Remember proper storage and reheating tips to keep your soup fresh. Use these insights to create delicious meals and enjoy cooking. Your new skills will make your kitchen a happier place!$

A comforting and nutritious soup packed with vegetables and orzo pasta.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Mediterranean

Servings 6

Calories 150 kcal

Ingredients

1 cup orzo pasta
2 tablespoons olive oil
1 medium onion, finely diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 bell pepper diced (your choice of color)
1 medium zucchini, diced
1 can (14 oz) diced tomatoes with juices
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
to taste salt and black pepper
2 cups fresh spinach, roughly chopped
1 fresh lemon, juiced
for garnishing fresh parsley, chopped

Instructions

Begin by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once hot, add the finely diced onion and sauté for 4-5 minutes, or until it becomes translucent and tender.
Next, add the minced garlic to the pot and continue cooking for an additional minute, stirring frequently until the garlic is fragrant and lightly golden.
Incorporate the diced carrots, celery, and bell pepper into the pot. Sauté the mixture for 5-7 minutes, stirring occasionally, until the vegetables have softened.
After the initial vegetables have softened, stir in the diced zucchini and let it cook for another 3 minutes.
Pour in the canned diced tomatoes along with their juices and the vegetable broth. Stir the contents to ensure everything is well combined.
Season the soup with dried thyme, dried basil, and salt and pepper to taste. Bring the mixture to a gentle boil, allowing the flavors to meld.
Once the soup reaches a boil, add the orzo pasta, reduce the heat to a low simmer, and cook for approximately 10 minutes, or until the orzo is al dente. Be sure to stir occasionally to prevent sticking.
In the final two minutes of cooking, fold in the fresh spinach and the juice of the lemon, letting the spinach wilt and brighten the flavors of the soup.
Before serving, taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice if desired.
Ladle the soup into bowls and garnish each serving with a sprinkle of freshly chopped parsley for a burst of color and flavor.

Notes

Feel free to customize the vegetables based on your preference.

Keyword healthy, orzo, soup, vegetable