Description
A light yet hearty Mediterranean vegetable soup made with tender orzo, colorful vegetables, and a flavorful tomato broth, perfect for a wholesome one-pot meal.
Ingredients
- 2 teaspoons olive oil
- 1/2 medium onion, diced
- 5 cloves garlic, minced
- 1/4 cup orzo pasta
- 1 cup vegetable broth
- 1 medium zucchini, cut into 1/2-inch half moons
- 1 medium summer squash, cut into 1/2-inch coins
- 1 medium carrot, peeled and sliced into 1/2-inch coins
- 1/2 cup frozen cut green beans
- 1 cup crushed tomatoes
- 2 handfuls baby spinach (about 2 cups, loosely packed)
- 1/2 teaspoon garlic granules
- 1/2 teaspoon Greek seasoning
- 1 teaspoon lemon juice (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 2 minutes until it begins to soften. Stir in the minced garlic and cook for 30 to 45 seconds until fragrant.
- Add the orzo and stir for about 30 seconds to lightly toast it.
- Pour in the vegetable broth and gently stir. Add the zucchini, summer squash, carrots, and green beans. Pour the crushed tomatoes over the top.
- Bring the soup to a boil, then reduce the heat and simmer for 12 to 15 minutes, or until the vegetables are tender and the orzo is cooked.
- Stir in the baby spinach and let it wilt in the hot soup.
- Add the garlic granules, Greek seasoning, lemon juice if using, salt, and black pepper. Stir well, taste, and adjust seasoning as needed.
- Serve warm.
Notes
- This soup is naturally vegetarian and can easily be made vegan as written.
- Add chickpeas or white beans for extra protein and heartiness.
- You can swap spinach with kale or use other vegetables like bell peppers, peas, or celery.
- If the soup thickens during storage, add a splash of broth or water when reheating.
- For a richer broth, stir in a little tomato paste before adding the liquid.
- To make it gluten-free, replace the orzo with gluten-free pasta or rice.
- Store leftovers in the refrigerator for up to 4 days.
- This soup can be frozen, but the pasta may soften after thawing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 6g
- Sodium: 420mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
