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Vegetable Orzo Soup

This is a quick, one-pot vegetable soup where the orzo pasta cooks directly in the herby broth. This method saves a pot, and the starch from the pasta helps to thicken the soup. Be aware that the orzo will continue to soak up liquid as it sits. Leftovers will be very thick and will require more stock or water when reheating.
prep time:15 minutes
cook time:30 minutes
total time:45 minutes
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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.

Notes

For non-alcoholic version, replace wine with additional stock.
Did you make this recipe?Let me know how you liked it below!