Description
A vibrant and hearty soup packed with wholesome vegetables and orzo, perfect for chilly days and family dinners.
Ingredients
- 1 cup orzo pasta
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup bell peppers, diced
- 2 cups spinach
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil
Instructions
- Heat some olive oil in a large pot over medium heat. Add diced carrots, celery, and bell peppers, sautéing until they soften, about 5 minutes.
- Sprinkle in the garlic powder, oregano, salt, and pepper, stirring for about a minute until fragrant.
- Pour in the vegetable broth and diced tomatoes, bringing the mixture to a boil.
- Toss in the orzo and reduce the heat to a gentle simmer. Let it cook for about 8-10 minutes, or until the orzo is al dente.
- In the last minute of cooking, stir in the spinach until just wilted.
- Taste and adjust any seasonings as needed.
- Serve hot and enjoy!
Notes
Feel free to adjust the vegetable quantities or swap in your favorites. This soup stores beautifully in the fridge for up to 4 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American