ORZO VEGETABLE SOUP

Ingredients


  • 1 TBSP olive oil, avocado oil, or butter
  • 1 cup diced yellow onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 cloves garlic peeled and minced
  • 3 cups vegetable stock or chicken stock
  • 1 cup canned diced or crushed tomatoes
  • 1/2-3/4 cup orzo pasta
  • 1/4 tsp dried thyme
  • 1/8 tsp dried oregano
  • 1/8 tsp dried rosemary
  • 2 cups fresh spinach
  • salt and black pepper to taste

TASTY TOPPINGS: CHOOSE YOUR FAVORITES

  • freshly grated Parmesan cheese (SO GOOD!)
  • crushed red pepper flakes
  • garlic roasted chickpeas (one of my favorite soup toppers)
  • garlic bread croutons
  • fresh parsley
  • fresh torn basil


Instructions


  1. Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
  2. Add onion and sauté until tender, approx. 4-5 minutes.
  3. Add carrots, celery and garlic and sauté for an additional 3-4 minutes.
  4. Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.
  5. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
  6. Ready to eat? Stir in the spinach at the last minute and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings and dive in while it's hot!


Recipe source: peasandcrayons

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