Go Back

Healthy Vegetable Orzo Soup

A quick, nourishing soup packed with bright lemon, tender orzo, and a medley of garden vegetables, perfect for a light weeknight dinner or a satisfying lunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Healthy, Mediterranean
Calories: 240
Ingredients Method Notes

Ingredients
  

Aromatics
  • 1 tablespoon olive oil Extra-virgin for finishing, if desired
  • 1 medium onion, diced
  • 2 cloves garlic, minced
Vegetables
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium bell pepper, diced Any color
  • 1 medium zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (14.5 oz) diced tomatoes with juices
  • 2 cups fresh spinach
Liquids and Grains
  • 6 cups vegetable broth Low-sodium recommended
  • 1 cup orzo pasta Substitute gluten-free orzo or small rice for GF
Herbs and Seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • Juice of 1 lemon (about 2 tablespoons)
  • to taste Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and sauté 3–4 minutes, until translucent.
  3. Stir in the minced garlic and cook for 1 minute, stirring to avoid burning.
  4. Add diced carrots, celery, and bell pepper. Sauté for 5–7 minutes until they begin to soften.
  5. Mix in the diced zucchini and chopped green beans. Cook for another 3–4 minutes, stirring occasionally.
Cooking
  1. Pour in the diced tomatoes with their juices. Stir and simmer for 2–3 minutes to meld flavors.
  2. Add the vegetable broth, orzo, dried oregano, and dried thyme. Increase heat to bring to a boil.
  3. Reduce to a simmer and cook for 10–12 minutes, or until the orzo is tender, stirring occasionally so the orzo doesn’t stick.
  4. When the orzo is cooked, stir in the fresh spinach and lemon juice. Cook for 2–3 minutes until the spinach wilts.
  5. Taste and season with salt and pepper. Add more lemon if you want extra brightness.
  6. Ladle into bowls and garnish with chopped parsley. Serve immediately.

Notes

For a protein boost, stir in a can of rinsed chickpeas when you add the broth. To make this vegan/vegetarian, use vegetable broth (the recipe already is) and for deeper flavor, sauté the vegetables until you get slight browning on the carrot and pepper edges.