Ingredients (~3 servings)
- 1 Tbsp olive oil
- 1/2 medium onion, medium dice
- 1 small stalk celery, medium dice
- 1/2 medium carrot, medium dice
- 2 cloves garlic, minced
- 1 pinch of crushed red pepper flakes (optional)
- 1/4 cup dry white wine
- 2 cups vegetable or chicken stock
- 1 cup water
- 1 (8 oz) can diced or crushed tomatoes
- 1/2 (15 oz) can cannellini beans, drained and rinsed
- 1/2 small yellow squash or zucchini, cut into chunks
- 1/2 tsp Italian seasoning
- 1/4 tsp salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- 1/3 cup uncooked orzo pasta
- 1 cup spinach
- Juice from 1/2 lemon (optional)
For a non-alcoholic version, you can replace the white wine with an equal amount of stock.
Sauté the Vegetables
Pour the olive oil into a medium-sized pot over medium-high heat.
Add the onion, celery, and carrots. Sauté for ~5 minutes, or until the onions begin to soften and turn translucent.
Add the minced garlic and crushed red pepper flakes. Stir for one minute until fragrant.
Build the Broth
Deglaze the pot with the white wine. Let it simmer and reduce for ~1-2 minutes, scraping up any bits from the bottom.
Add the stock and water. Stir and bring the liquid to a simmer.
Add the canned tomatoes, cannellini beans, squash, Italian seasoning, salt, and pepper. Stir to combine.
Let this simmer for ~10-15 minutes.
Cook the Orzo and Finish
Add the uncooked orzo to the pot and stir.
Let the orzo cook for ~10 minutes.
You must stir every couple of minutes, or the orzo will stick to the bottom of the pot.
After ~10 minutes, the orzo should be al dente. If you want it softer, cook for another ~2-4 minutes.
Toss the spinach into the pot. Stir for about one minute until the spinach wilts.
Stir in the optional lemon juice.
Finally, taste the soup and adjust with more salt and pepper as needed. Serve immediately.
Vegetable Orzo Soup
Ingredients
Ingredients (~3 servings)
- 1 Tbsp olive oil
- 1/2 medium onion medium dice
- 1 small stalk celery medium dice
- 1/2 medium carrot medium dice
- 2 cloves garlic minced
- 1 pinch crushed red pepper flakes optional
- 1/4 cup dry white wine
- 2 cups vegetable or chicken stock
- 1 cup water
- 1 can diced or crushed tomatoes 8 oz
- 1/2 can cannellini beans 15 oz, drained and rinsed
- 1/2 small yellow squash or zucchini cut into chunks
- 1/2 tsp Italian seasoning
- 1/4 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1/3 cup uncooked orzo pasta
- 1 cup spinach
- Juice from 1/2 lemon optional
Instructions
- Heat olive oil in pot, sauté onion, celery, and carrots for 5 minutes.
- Add garlic and red pepper flakes, stir 1 minute.
- Deglaze with white wine, simmer 2 minutes.
- Add stock, water, tomatoes, beans, squash, and seasonings. Simmer 10-15 minutes.
- Stir in orzo, cook 10 minutes, stirring frequently.
- Add spinach, wilt for 1 minute.
- Optional: Squeeze lemon juice, adjust seasoning.
- Serve hot.
