Vegetable Orzo Soup
Warm up to a homemade bowl of vegetable orzo soup. Ready in 30 minutes, it's the perfect way to bring comfort to your family dinner table.
Servings: 6
Ingredients
- ⅓ cup olive oil
- 2 ½ cups finely-chopped onion *see note
- 1 cup sliced celery
- 1 cup diced carrot
- 2 tsp kosher salt divided use
- 1 ½ tsp minced garlic
- 6 cups chicken or vegetable broth
- ¼ tsp red pepper flakes
- 1 tsp dried parsley
- 1 ½ cups diced zucchini
- 1 cup orzo
- 2 tbsp unsalted butter
- 3 cups baby spinach
Instructions
- Heat the olive oil in a dutch oven over medium-high heat.
- Cook the onion, celery and carrot with 1 tsp of the salt until soft, about 10 minutes.
- Add the garlic and cook a minute more before pouring in the broth.
- Add the red pepper flakes, dried parsley,, zucchini, orzo and remaining 1 tsp of salt.
- Cover, bring to a boil, then reduce heat and simmer for 10 minutes, uncovered, until orzo is cooked through.
- Stir in butter and spinach leaves and cook a minute more until spinach is just wilted.
Video
Notes
1 large yellow onion will yield about 2 1/2 cups finely-chopped.
Don't overcook the orzo; it should have a little bite to it still.
Nutrition
Calories: 297kcal | Carbohydrates: 33g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1818mg | Potassium: 443mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5854IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 1mg