Veggie Orzo Soup
This soup uses pantry ingredients and is quick and easy to make!
Servings: 6
Equipment
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 Yellow Onion diced
- 1/2 cup Carrots julienned; I used matchstick carrots from the grocery store
- 1/2 cup Celery finely diced
- 4 cloves Garlic minced
- 1 teaspoon Red Pepper Flakes more or less based on spice preference
- Kosher Salt & Black Pepper to taste
- 1 tablespoon Italian Seasoning use less to taste
- 6 cups Chicken Broth or vegetable broth
- 1 Bay Leaf
- 1/2 cup Orzo Pasta uncooked
- 1 Lemon
- 4 cups Baby Kale can use spinach
Instructions
- Heat olive oil over medium heat in Dutch oven. Add onion and cook for 5 minutes until softened and fragrant.
- Add carrots, celery, and garlic and cook for 3-4 more minutes. Stir in red pepper flakes, salt and pepper, and Italian seasoning.
- Stir in chicken broth. Add the bay leaf and orzo. Reduce heat to low and simmer for about 20-25 minutes until the orzo is cooked through.
- Remove bay leaf. Add the juice of one lemon. Add baby kale and stir until wilted.
Video
@carolbeecooks A simple veggie & orzo soup brightened up with a squeeze of lemon and some baby kale at the end 🥬 🍋 #souptok #goodsoup #orzo #veggiesoup
♬ original sound - veggibeats
Nutrition
Calories: 134kcal | Carbohydrates: 19g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 100mg | Potassium: 412mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3337IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 1mg
