It’s Foodie Friday! The weekend is here and it’s all good! Today’s food share is an Orzo Vegetable Soup. I have mentioned before how much I love soup. They are warm, delicious and can be made in so many different ways.
They are also a great means to rid yourself of any produce you may have. I have utilized this method consistently to minimize food waste. I will throw on a soup for lunch or dinner. Or even a make ahead and freeze for another day.
At least once a week you will find me making one.
This one is flavorful and nutritious. This has orzo within it, which is a short cut pasta. This can be used in so many different ways. Not only in soups but salads, casseroles or within a pilaf. I generally keep it on hand. My daughter loves anything that has pasta in it. So, when I tell her that little, itty, bitty pastas are in this soup, she will be sure to devour it. Ha! The little tricks we learn to feed our kids!
Orzo Vegetable Soup
A delicious and colorful soup.
- olive oil
- 1 lg onion (chopped)
- 2 carrots (halved then sliced)
- 2 celery stalks (halved then sliced)
- 1 lg zucchini (halved then sliced)
- 2 garlic cloves (minced)
- 2 cups of honey gold potatoes (cut in bite-sized pieces)
- 1 tsp dried thyme
- 1 bay leaf
- 1/3 cup of orzo
- 1 can of kidney beans (rinsed)
- 3 cups of spinach (roughly chopped)
- 1 8 oz. can of tomato sauce
- 8 cups of vegetable stock
- Preheat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook until the onion is translucent. About 5 minutes. Add zucchini, potatoes, garlic, thyme and bay leaf. Stir. When garlic becomes fragrant, add the tomato sauce and vegetable stock.
- Bring to a simmer and cook for 25 minutes.
- Add the orzo, rinsed beans and spinach to the pot. Cover and cook an additional 20 minutes.
Please enjoy and have a lovely weekend!!!♥
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