Orzo Vegetable Soup
A hearty and nourishing Orzo Vegetable Soup made with orzo pasta and a variety of vibrant vegetables, simmered in flavorful vegetable broth.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 leaf bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Start by heating the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until it starts to become translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, allowing it to become fragrant.
- Add the chopped carrots, celery, and bell pepper to the pot. Sauté the vegetables for about 5-7 minutes until they begin to soften.
- Incorporate the zucchini and cook for another 3 minutes.
Cooking
- Pour in the diced tomatoes with their juice and the vegetable broth.
- Stir in the thyme, basil, bay leaf, and season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld.
- Add the orzo pasta and let simmer for an additional 10 minutes, or until the pasta is al dente.
- Remove the bay leaf and check for seasoning, adjusting as necessary.
- Serve hot, garnished with chopped fresh parsley.
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Notes
For a heartier version, consider adding white beans or chickpeas. Adjust seasonings to your taste before serving.