Description
- Veggie Orzo Soup made easy. Enjoy a hearty, flavorful one-pot meal packed with vegetables. Make this comforting recipe tonight.
Ingredients
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2 tablespoons olive oil
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4 garlic cloves, minced
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1/2 cup diced yellow onion
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1.5 cups chopped carrots (about 3 medium carrots)
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1.5 cups chopped celery (about 3 stalks)
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1 tablespoon Italian seasoning
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2 teaspoons smoked paprika
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1 can (28 ounces) diced tomatoes with juices
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4 cups low-sodium vegetable broth
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1 tablespoon tomato paste
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3 cups kale, stems removed and leaves torn
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1 cup dry orzo pasta
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1/2 cup grated parmesan cheese (optional)
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Salt and pepper, to taste
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Optional: cooked chickpeas or beans for extra protein
Instructions
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In a large pot, heat olive oil over medium-high heat. Add garlic, onion, carrots, and celery. Stir in Italian seasoning, smoked paprika, salt, and pepper. Cook for about 7 minutes, stirring occasionally.
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Add diced tomatoes (with juice), vegetable broth, tomato paste, and kale. Cover and bring to a gentle boil.
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Once boiling, stir in the dry orzo. Let it cook uncovered for about 7 minutes.
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Turn off the heat and stir in parmesan cheese if using, and your choice of cooked chickpeas or beans. Adjust seasoning with more salt and pepper to taste.
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Serve hot. Add more broth or water when reheating if the orzo absorbs too much liquid.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: SOUPS
- Method: Stovetop
- Cuisine: Mediterranean