Zucchini Orzo Soup
This Orzo soup recipe is full of veggies, including zucchini, carrots, and tomatoes. It's made with all vegetarian ingredients - perfect for meatless Monday!
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 celery stalks cut crosswise into ¼-inch slices
- 3 carrots halved lengthwise, and cut crosswise into ¼-inch slices
- 2 garlic cloves finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups low-sodium vegetable broth
- 1 14.5 ounce canned diced tomatoes
- ½ cup dry orzo
- 2 zucchinis halved lengthwise and cut crosswise into ¼-inch slices
- ¼ cup fresh basil leaves
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, celery and carrot, and cook until softened, 5-6 minutes.
- Stir in the garlic, tomato paste, oregano and salt, and cook until the tomato paste is darkened and starting to stick to the bottom of the pot.
- Stir in the vegetable broth and diced tomatoes.
- Bring to a boil, then add the orzo and simmer until almost tender, 5-6 minutes. Add the zucchini and cook until the zucchini is tender and the orzo is fully cooked, 5 minutes more.
- Remove from heat and allow to rest until the orzo thickens, about 20 minutes. Taste and season with additional salt if necessary. Serve topped with fresh basil.
Video
Notes
Tip: Cut the carrots and zucchini into uniform bite-size pieces to avoid some pieces being over or underdone.
Please note that Metric conversions are estimates only.
Nutrition
Calories: 178kcal | Carbohydrates: 24g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 643mg | Potassium: 774mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5537IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 2mg
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