Vegetable Orzo Soup
Servings: 4
Total Time: 30 minutes
Ingredients
1 TBSP olive oil
2 medium carrots, diced
2 ribs of celery, diced
1 large yellow onion, diced
salt & pepper
2 medium garlic cloves, minced
6 cups vegetable broth
8 ounces orzo pasta
8 ounces freshly chopped baby spinach
3 TBSP freshly chopped parsley
1 TBSP freshly squeezed lemon juice
Directions
1. Heat the oil in a dutch oven over medium-high heat. Add the carrots, celery, onion, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until vegetables are softened, about 6 minutes.
2. Stir in the garlic and cook until fragrant, about 10 seconds. Pour in the vegetable broth and bring to a boil.
3. Stir in the orzo and chopped spinach. Reduce heat to medium and simmer until orzo is tender, 8 to 10 minutes.
4. Take off the heat and stir in the lemon juice and fresh parsley. Season with salt & pepper to taste.
2. Stir in the garlic and cook until fragrant, about 10 seconds. Pour in the vegetable broth and bring to a boil.
3. Stir in the orzo and chopped spinach. Reduce heat to medium and simmer until orzo is tender, 8 to 10 minutes.
4. Take off the heat and stir in the lemon juice and fresh parsley. Season with salt & pepper to taste.
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