Can I substitute the orzo for rice?

Yes, you can! I recommend white rice because it has a similar cooking time to the orzo.

How can I enhance the flavor of the soup?

Add lemon juice at the end, more salt, chili flakes, or parmesan cheese. Parmesan or pecorino adds umami that balances all the flavors.

Vegetable Orzo Soup

Name: Vegetable Orzo Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp avocado oil; ½ heaping cup finely diced yellow onion (1 small onion); ¼ tsp fine sea salt; 2-3 cloves garlic, minced; ¾ cup diced carrots; ¾ cup chopped celery; 1 small zucchini, diced (approx. 1 cup diced); 2 tsp Italian seasoning; 1 tbsp tomato paste; 28 oz can diced tomatoes (use fire-roasted for more flavor); 6 cups vegetable broth (or a mix of vegetable broth and water, 32 oz box is scant 4 cups); 2 dried bay leaves; 1 cup dry orzo; ½ tsp fine sea salt; 1 cup canned chickpeas, drained and rinsed; 2 cups baby spinach; 2 tbsp finely chopped fresh parsley; 1-2 tbsp freshly squeezed lemon juice; ½ tsp freshly ground black pepper

Description

This Vegetable Orzo Soup is easy, simple, and so comforting! It's made in one pot in 30 minutes and it's freezer-friendly! Dairy-free and vegan!

Ingredients

Units Scale

1 tbsp avocado oil
1/2 heaping cup finely diced yellow onion (1 small onion)
1/4 tsp fine sea salt
2-3 cloves garlic, minced
3/4 cup diced carrots
3/4 cup chopped celery
1 small zucchini, diced (approx. 1 cup diced)
2 tsp Italian seasoning
1 tbsp tomato paste
28 oz can diced tomatoes (use fire-roasted for more flavor)
6 cups vegetable broth (or a mix of vegetable broth and water, 32 oz box is scant 4 cups)
2 dried bay leaves
1 cup dry orzo
1/2 tsp fine sea salt
1 cup canned chickpeas, drained and rinsed
2 cups baby spinach
2 tbsp finely chopped fresh parsley
1-2 tbsp freshly squeezed lemon juice
1/2 tsp freshly ground black pepper

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Instructions

Add avocado oil, finely diced onion, and sea salt to a large soup pot.
Stir and cook the onion for 3-4 minutes over medium heat until glossy and slightly caramelized.
Add garlic and cook for just 30 seconds or so until it’s fragrant.
Add diced carrots, celery, zucchini, Italian seasoning, and tomato paste.
Saute the vegetables for 2-3 minutes.
Add canned diced tomatoes, vegetable broth, and bay leaves.
Stir to mix everything and bring the mixture to a boil.
Lower the heat and simmer for 5 minutes, partially covered.
Add dry orzo and cook for 15 minutes. Stir often, especially in the first 10 minutes, because the orzo likes to sink and stick to the bottom.
Take the bay leaves out.
Stir in canned chickpeas and baby spinach.
Take the soup off the heat and finish with finely chopped fresh parsley, lemon juice, and black pepper. Enjoy!

Notes

Refrigerator: Store any leftovers in an airtight container in the fridge for 3-4 days. The soup will thicken as it sits because the pasta will keep absorbing the water. Add more broth or water before reheating to loosen it if desired.

Freezer: You can freeze the soup in a freezer-safe container for up to 3-4 months. Defrost in the fridge overnight or reheat from frozen over medium-low heat with a good splash of water.