Description

This Summery Orzo Soup is a light and refreshing dish perfect for summer days. Packed with fresh vegetables, flavorful herbs, and a hint of citrus, it’s a satisfying meal on its own or paired with a salad or crusty bread.

Ingredients

Vegetable Base:

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 stalks celery, sliced
1 zucchini, diced
1 cup cherry tomatoes, halved

Soup:

6 cups vegetable broth
3/4 cup orzo pasta, uncooked
1 cup baby spinach
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh basil
Salt and black pepper to taste
Grated Parmesan cheese for serving (optional)

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Instructions

Sauté Vegetables: In a large pot, heat olive oil and sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
Add Zucchini and Tomatoes: Stir in zucchini and cherry tomatoes, cook for a few minutes.
Cook Orzo: Pour in vegetable broth, bring to a boil, add orzo, and simmer until tender.
Finish Soup: Stir in spinach, lemon juice, zest, and basil. Season with salt and pepper. Simmer briefly.
Serve: Garnish with Parmesan and serve warm.

Notes

This soup is versatile—add beans or chicken for extra protein.
Try kale instead of spinach or add corn for a different flavor.