Description
A comforting vegetarian soup packed with tender zucchini, carrots, and orzo pasta in a savory tomato-herb broth.
Ingredients
- 6 cups low-sodium vegetable broth
- 3 carrots, halved lengthwise and cut into 1/4-inch slices
- 2 zucchinis, halved lengthwise and cut into 1/4-inch slices
- 1/2 cup dry orzo pasta
- 1 medium yellow onion, chopped
- 2 tablespoons olive oil
- 3 celery stalks, sliced
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 2 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves
Instructions
- Heat the olive oil in a large pot over medium heat, then add the onion, celery, and carrots, cooking for about 5 to 6 minutes until softened.
- Stir in the garlic, tomato paste, oregano, and salt, cooking for 2 to 3 minutes until the paste darkens and becomes fragrant.
- Pour in the vegetable broth and diced tomatoes, bring the mixture to a boil, then add the dry orzo and simmer for 5 to 6 minutes.
- Add the zucchini slices and simmer for another 5 minutes until the vegetables are tender and the pasta is cooked through.
- Remove the pot from the heat and let the soup rest for about 20 minutes to thicken slightly before serving garnished with fresh basil.
Notes
For a non-vegetarian version, chicken broth can be substituted for vegetable broth. If you prefer a soupier consistency, add an extra cup of broth as the orzo will absorb liquid over time.
- Prep Time: 20 min
- Resting Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 178
- Sugar: 7g
- Sodium: 643mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Keywords: zucchini orzo soup, vegetarian soup recipe, easy weeknight dinner, vegetable orzo soup