Orzo Soup
Orzo Soup is a delightful dish filled with fresh vegetables, perfect for a cozy dinner or quick lunch. Healthy and satisfying for the whole family.
Ingredients
Vegetables and Oil
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 medium-sized onion, diced
- 1 large carrot, diced
- 1 large celery rib, diced
- 1 clove garlic, minced
Herbs and Seasoning
- ½ teaspoon dried basil or dried thyme
- 2 teaspoons flour
- 1 ¼ teaspoons salt, or to taste (if your broth is salty)
Main Ingredients
- 4 cups low-sodium vegetable broth (add a bit more for a thinner consistency)
- 1 cup orzo pasta (165 grams)
- 2 tablespoons fresh parsley, chopped
Instructions
Preparation
- Add the olive oil, onion, carrot, and celery to a large soup pot or Dutch oven. Sauté over medium-high heat for about 5 minutes or until the vegetables soften.
- Stir in the minced garlic, dried herb (basil or thyme), and flour. Cook for about 1 minute until the garlic smells fragrant and the flour mixes well with the vegetables.
Cooking
- Pour in the broth and add the salt if needed. Stir well, bring to a boil, then reduce the heat to a simmer. Cover and cook for 5 minutes.
- Stir in the orzo pasta and cook for 10 minutes or until al dente, following the pasta package's directions. Keep the lid off and stir frequently.
- Turn off the heat, stir in the parsley, and taste. Adjust seasoning if needed. If you prefer a thinner soup, add a bit more broth or water.
Serving
- Serve in bowls, topped with a drizzle of extra virgin olive oil, black pepper, and grated parmesan cheese if desired. Pair with crusty bread for a complete meal.
Notes
You can store Orzo Soup in an airtight container in the refrigerator for up to 3 days. To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Remember that orzo may absorb some broth, so you might need to add more broth or water when reheating.