Vegetable Orzo Soup

🧂 Ingredients

• 2 tablespoons olive oil
• 1 yellow onion

  diced
• 2 carrots

  diced (about 1 cup)
• 2 ribs celery

  diced (about 1 cup)
• 6 cloves garlic

  minced
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1 cup dried orzo
• 15 oz can fire roasted diced tomatoes
• 6 cups low sodium vegetable broth
• 1 cup frozen peas
• 2 big handfuls baby spinach
• ¼ cup chopped fresh parsley
• Salt and pepper to taste
• Optional: croutons

  red pepper flakes and pecorino Romano or parmesan cheese to taste

Instructions

• 1 Begin by prepping all of the vegetables. Heat olive oil in a large pot over
  medium low heat and add diced onion, carrot and celery and sauté for 7-8 minutes
  until slightly softened.
• 2 Add minced garlic, a small pinch of salt and a few turns of fresh cracked black
  pepper and cook for another minute until fragrant.
• 3 Add in dried thyme, oregano and basil and cook for another 30 seconds.
• 4 Add in dried orzo, fire roasted tomatoes and vegetable broth. Turn the heat up
  to medium-high and bring the pot to a boil. Stir occasionally, scraping up any
  orzo that sticks to the bottom of the pot.
• 5 Once the pot is boiling, reduce to a simmer and cook for 3-4 minutes. Add in
  frozen peas and cook for another 3-4 minutes until peas are heated through and
  orzo pasta is al dente.
• 6 Wilt in baby spinach and stir in fresh parsley.
• 7 Season to taste with salt and pepper. Serve hot topped with croutons, parmesan
  cheese and red pepper flakes to taste.

Nutrition Info