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Vegetable Orzo Soup

A warm and comforting soup packed with fresh vegetables and orzo pasta, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Add the carrots and celery, and cook for about 5 minutes.
  3. Stir in the zucchini and cook for another 3 minutes.
  4. Add the diced tomatoes, vegetable broth, dried oregano, salt, and pepper. Bring to a boil.
  5. Once boiling, stir in the orzo pasta and reduce the heat. Simmer for about 10-12 minutes, or until the orzo is cooked.
  6. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze in freezer-safe bags or containers. For a creamier texture, stir in a splash of cream or a dollop of Greek yogurt before serving.