Vegetable, White Bean, and Orzo Soup
Servings 8
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp of olive oil
- ½ yellow onion diced
- 3 carrots diced
- 3 stalks of celery diced
- ½ tsp dried basil
- ¼ tsp dried oregano
- 2 cloves of garlic minced
- 6 cups of chicken broth ***Use vegetable broth to make it vegetarian
- 1 15 oz can of diced tomatoes drained
- 1 15 oz can of cannellini beans drained
- Sea salt and freshly cracked pepper to taste
- ½ cup of orzo
- 1 cup of zucchini diced
- 1 cup of yellow squash diced
- 2 cups of baby spinach
- Feta cheese garnish
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes.
- Add the minced garlic and cook for one more minute, stirring constantly.
- Add the broth, tomatoes, sea salt, and freshly cracked pepper, to taste, then cover with a lid and cook for 30-40 minutes, or until the veggies are tender.
- Add beans, orzo, zucchini, yellow squash, and spinach, and cook for 10 minutes. Taste and re-season if needed.
- Ladle into bowls and top with feta cheese and serve immediately. Enjoy.