5 from 21 votes
Looking for an easy, healthy and delicious weeknight meal? Then look no further! Your entire family will love this Vegetable Orzo Soup, as a quick and easy healthy weeknight meal. This Vegetable Orzo Soup is a perfect way to make use of your garden-fresh veggies.
Vegetable Orzo Soup
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Looking for an easy, healthy and delicious weeknight meal? Then look no further! Your entire family will love this Vegetable Orzo Soup, as a quick and easy healthy weeknight meal

Course: Soup
Cuisine: American
Keyword: Vegetable Orzo Soup, Vegetable Soup
Servings: 10 People
Calories: 320 kcal
Author: hmccallum
Ingredients
  • 2 tablespoons Olive Oil
  • 2 Ribs Green Celery thinly sliced
  • 2 Large Carrots finely diced or shredded
  • 1 Large Yellow Onion chopped
  • 1 Large Red Bell Pepper diced
  • 6 cloves Fresh Garlic minced
  • 8 cups Vegetable stock
  • 3-15- ounce Cans of undrained Organic Stewed Tomatoes Organic diced tomatoes can be substituted.
  • 3 Bay leaves
  • 1 cup Canned Chickpeas drained and rinsed
  • 1 cup Canned Cannellini Beans drained and rinsed
  • 1 cup Canned Kidney Beans drained and rinsed
  • 2 cups Fresh Zucchini sliced
  • pound Fresh Asparagus trimmed and in bite-sized pieces
  • 1 cup Sweet Corn fresh or frozen
  • 1 cup Frozen Green Lima Beans
  • 1 cup Frozen Green Peas
  • ½ cup Fresh Parsley chopped
  • 6-7 Fresh basil leaves torn
  • 1 cup Orzo Pasta cooked and drained
Instructions
  1. Prep all veggies according to side notes on the recipe card before starting.

  2. Add 2 tablespoons of Olive Oil to a large Dutch Oven or Soup Pot on medium heat, once the Dutch Oven is heated add the celery, carrots, onions, red bell pepper, and minced garlic. Saute the veggies to soften-- about 4-5 minutes.

  3. Next, add the vegetable stock to the Dutch Oven with the sauteed veggies, add the 3 bay leaves, stewed tomatoes, chickpeas, cannellini beans, and the kidney beans to the Dutch oven and bring it to a low simmer --about 10 minutes before adding the zucchini, corn, lima beans, peas, asparagus, and fresh parsley to the Dutch oven. Stir off and on. Season the soup well with Kosher Salt, and freshly ground black pepper. Cook another 10 minutes and then add torn fresh basil.

  4. Meanwhile, cook the Orzo pasta per instructions on the package. Drain but do not rinse the Orzo pasta. Add to the Vegetable Soup and cook the soup stirring occasionally about-- 5 more minutes. Remove from the heat source and serve while hot.