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bowl of vegetable orzo soup with fresh basil and a spoon.
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5 from 1 vote

Vegetable Orzo Soup

This Vegetable Orzo Soup is hearty from plentiful vegetables and kidney beans, and this one pot soup recipe has the orzo pasta cooked right in.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American, Italian
Diet: Low Fat
Calories: 320kcal

Ingredients

  • 1 tbsp. olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 2 small zucchini sliced in half moons
  • 2 celery stalks
  • 1 large carrot
  • 1 ½ tsp. salt
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 15 oz. can of kidney beans
  • 1 cup dry orzo
  • 1 15 oz. can tomato sauce
  • 1 15 oz. can of diced tomatoes
  • 32 oz chicken stock
  • 2 cups fresh spinach lightly packed
  • ¼ cup fresh basil
  • fresh grated parmesan for serving

Instructions

  • In a large soup pot, heat olive oil. Add in onions, carrots, celery, and garlic and saute until fragrant, about 2 minutes. Add in zucchini. Saute for about 4-5 minutes, until the onions are translucent.
  • To the pot, add in tomato sauce, diced tomatoes, chicken stock, thyme, and oregano.
  • Stir and bring to a simmer.
  • Add in dry pasta and kidney beans, and cook another 15 minutes, or until the pasta is al dente, or just tender.
  • Add spinach and basil and stir.
  • Cook for 2 minutes, until spinach and basil have wilted. Add salt to taste.
  • Serve topped with fresh parmesan.

Notes

The pasta will continue to soak up the broth as it sits and cools. If you want, you can cook the pasta separately and add it as you serve the soup in bowls to avoid this.

Nutrition

Calories: 320kcal | Carbohydrates: 51g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 1075mg | Potassium: 735mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3538IU | Vitamin C: 24mg | Calcium: 99mg | Iron: 4mg