Description
A delicious and nutritious soup packed with vibrant vegetables and hearty orzo pasta, perfect for a comforting meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, chopped
- 2 cups spinach
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery; sauté for about 5 minutes, or until the vegetables become softened and aromatic.
- Stir in the minced garlic and cook for an additional minute, letting its fragrance fill the kitchen.
- Add the vegetable broth, diced zucchini, chopped bell pepper, and orzo to the pot. Bring the mixture to a boil, ensuring all ingredients are combined.
- Once boiling, reduce the heat and let it simmer until the orzo is cooked, which will take about 8-10 minutes. Stir occasionally to prevent sticking.
- Mix in the spinach, dried oregano, salt, pepper, and lemon juice. Cook for an additional 2-3 minutes, just until the spinach has wilted down.
- Serve the soup hot, garnishing with extra lemon wedges or fresh herbs if desired.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stove, adding a splash of broth or water if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg