u003cstrongu003eWhat if I don’t have vegetable-based paste?u003c/strongu003e

While I highly recommend the vegetable base paste to control the intensity of flavor in the soup, you can use boxed vegetable broth instead. Just adjust the salt as needed since some broths can be saltier than others.

How can I make this gluten-free?

You will need to substitute the orzo with gluten-free orzo or other pasta.

Can I use fresh herbs instead of dried ones?

Yes. Just add about three times the amount. Alternatively, make a bouquet of herbs (bouquet garni) to infuse the soup with flavor without leaving herb bits behind. This way, you get all the aromatic benefits, and you can easily remove the herbs before serving, keeping the soup smooth and clean. Generally, u003cbr/u003ea bouquet of herbs should simmer in the soup for about 25-30 minutes to infuse the flavor effectively.

Vegetable Orzo Soup

Name: Vegetable Orzo Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 3-4 shallots, minced; 4 cloves garlic, minced; 2 stalks celery, diced; 1 cup orzo pasta; 5-6 cups vegetable broth*; 1 26-ounce chopped or crushed tomatoes; 1/2 tablespoon dried basil; 1/2 tablespoon dried oregano; 1/2 tablespoon dried thyme; 1/4 teaspoon red chili flakes; 16-ounce bag of carrots and peas; 1 can great northern beans, drained and rinsed; 1 handful of spinach or kale, chopped; 1 - 1 1/2 teaspoons salt; 1/4 teaspoon pepper, to taste; juice of 1 lemon; fresh parsley, chopped, for garnish

Description

This one-pot vegetable orzo soup is simple yet flavorful. With tiny rice-shaped pasta and small veggies, you can have a light dinner or a nourishing lunch in less than 30 minutes. This tomato-based soup is healthy, simple, quick to make, nourishing, flexible, and delicious—perfect for cozying up to with crusty bread and a spoon.

Ingredients

Units Scale

2 tablespoons olive oil
3-4 shallots, minced
4 cloves garlic, minced
2 stalks celery, diced
1 cup orzo pasta
5-6 cups vegetable broth*
1 26-ounce chopped or crushed tomatoes
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
1/4 teaspoon red chili flakes
16-ounce bag of carrots and peas
1 can great northern beans, drained and rinsed
1 handful of spinach or kale, chopped
1 - 1 1/2 teaspoons salt
1/4 teaspoon pepper, to taste
juice of 1 lemon
fresh parsley, chopped, for garnish

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Instructions

Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the minced shallots and a pinch of salt. Sauté for about 3-4 minutes until they’re soft and translucent. Stir in the minced garlic and diced celery, and cook for another 2-3 minutes until fragrant.
Toast the Orzo: Add the orzo pasta to the pot, stirring to coat it with the olive oil and aromatics. Toast the orzo for 1-2 minutes, stirring frequently to prevent sticking.
Add the Broth and Tomatoes: Pour in the vegetable broth and the tomatoes. Stir well to combine. Add the dried basil, oregano, thyme, and red chili flakes. Stir and bring the soup to a boil, stirring occasionally to ensure that the orzo does not stick to the bottom before it can absorb the liquid.
Simmer the Soup: Once boiling, reduce the heat to low, add the carrots and peas, and then stir. Let the soup simmer for about 10-11 minutes. Continue to stir occasionally to ensure nothing is sticking at the bottom.
Add the Beans and Greens: Stir in the drained and rinsed beans. Add the chopped baby spinach or baby kale, and let the soup cook for 2-3 minutes until the greens wilt.
Season and Finish: Season the soup with salt and pepper to taste. Squeeze in the juice of 1 lemon and stir well. Taste and adjust for salt and pepper.
Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with some crusty bread or a side salad.

Notes

The orzo will continue to absorb liquid as it sits in the heat. If the soup thickens too much as it cools, stir in a cup of water or broth to bring it back to a soupy consistency.

When buying a bag of carrots and peas, make sure the carrots are diced small to cook in the allotted time of this recipe.

With the time allotted for this soup, this soup yields tender carrots that still have a bit of firmness to the bite.

*I use vegetable-base paste in my recipes. It lets you dial in the flavor by adding more or less paste, then top it off with the recommended amount of water. It's a total game-changer!

Sub the herbs in the recipe for 1 1/2 tablespoons of Italian seasoning.

White beans, like navy beans or cannellini beans, can substitute for Great Northern Beans.

Nutritional information is only an estimation.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soups
Method: Stove-Top
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 195
Sugar: 7.7 g
Sodium: 935.4 mg
Fat: 5.6 g
Carbohydrates: 32.6 g
Protein: 6.8 g
Cholesterol: 0 mg