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Mediterranean Orzo Soup

A delightful soup packed with fresh vegetables and orzo pasta, perfect for any season.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 cup orzo pasta Use any small pasta shape if desired.
  • 4 cups vegetable broth Can substitute with water if needed.
  • 1 can diced tomatoes
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 tablespoons olive oil For sautéing vegetables.
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion and garlic, sautéing until softened.
  3. Stir in the carrots, zucchini, and bell pepper; cook for another 5 minutes.
  4. Add the diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a simmer.
  5. Stir in the orzo pasta and cook for about 8-10 minutes, or until the pasta is al dente.
  6. Adjust seasoning as necessary.
  7. Serve hot, garnished with fresh parsley and accompanied by crusty bread.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat on the stove or microwave before serving. Optionally add a squeeze of lemon juice or drizzle of olive oil just before serving.