This Vegetable Soup with Orzo was one of the very first recipes that I put up on the blog. It’s hearty, healthy and a great way to pack some vegetables into your day. Featuring spinach and cannellini beans, it comes together in just over 30 minutes and does not skimp on the flavour! Serve it with a side of crusty bread or a grilled cheese sandwich and you’ve got yourself a perfect lunch or dinner. Feel free to substitute your favourite vegetables into this soup. This recipe can be easily adapted to whatever you have on hand.
INGREDIENTS
Olive Oil - OR you can use coconut oil or another favourite frying oil if you’d prefer. Brown OnionGarlicCarrotsCelerySpinach - Fresh or frozen. Diced TomatoesCannellini Beans - OR you can use chickpeas or red kidney beans if you’d prefer. Chicken Stock - OR you can use vegetable stock if you’d prefer. Orzo / Risoni Italian Mixed Herbs - I have a pre-mix that includes marjoram, basil, capsicum, rosemary, oregano, parsley, & thyme but if you don’t have something similar on hand pop in 1 teaspoon thyme and 1 teaspoon oregano instead. Salt + Pepper
INSTRUCTIONS
MORE SCRUMPTIOUS SOUP RECIPES
Vegetable Barley SoupCauliflower and Bacon SoupSplit Pea SoupPotato and Leek SoupRoasted Pumpkin and Sweet Potato SoupOR see all Soup Recipes
If you’ve tried this Vegetable Orzo Soup I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST. First Published: March 13, 2017 Last Updated: March 20, 2019 (New photos, Small changes made to improve on the original recipe, plus tips and tricks added).
