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
Prep all veggies according to side notes on the recipe card before starting.
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.
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.
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.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog