Vegetable Orzo Soup

This Vegetable Orzo Soup is so simple, healthy and hearty.  Featuring spinach and cannellini beans, it comes together in just over 30 minutes and does not skimp on the flavour!

This Vegetable Soup with Orzo was one of the very first recipes that I put up on the blog.  It's hearty, healthy and a great way to pack some vegetables into your day. 

Featuring spinach and cannellini beans, it comes together in just over 30 minutes and does not skimp on the flavour!

Serve it with a side of crusty bread or a grilled cheese sandwich and you've got yourself a perfect lunch or dinner.  

Feel free to substitute your favourite vegetables into this soup.  This recipe can be easily adapted to whatever you have on hand.  

INGREDIENTS 

• Olive Oil - OR you can use coconut oil or another favourite frying oil if you'd prefer.  
• Brown Onion
• Garlic
• Carrots
• Celery
• Spinach - Fresh or frozen. 
• Diced Tomatoes
• Cannellini Beans - OR you can use chickpeas or red kidney beans if you'd prefer.  
• Chicken Stock - OR you can use vegetable stock if you'd prefer.  
• Orzo / Risoni 
• Italian Mixed Herbs - I have a pre-mix that includes marjoram, basil, capsicum, rosemary, oregano, parsley, & thyme but if you don't have something similar on hand pop in 1 teaspoon thyme and 1 teaspoon oregano instead.  
• Salt + Pepper

INSTRUCTIONS

MORE SCRUMPTIOUS SOUP RECIPES

• Vegetable Barley Soup
• Cauliflower and Bacon Soup
• Split Pea Soup
• Potato and Leek Soup
• Roasted Pumpkin and Sweet Potato Soup
• OR see all Soup Recipes

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Vegetable Orzo Soup

Yield: 6

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This Vegetable Orzo Soup is so simple, healthy and hearty.  Featuring spinach and cannellini beans, it comes together in just over 30 minutes and does not skimp on the flavour!

Print

Ingredients

• 1 tablespoon Olive Oil
• 1 Brown Onion, diced
• 1 teaspoon Minced Garlic
• 3 Carrots, peeled and diced
• 3 Celery Stalks, diced
• 1 400g / 14.5oz can Diced Tomatoes
• 1 400g / 15oz can Cannellini Beans, drained and rinsed
• 6 cups Chicken or Vegetable stock
• 1 cup Orzo / Risoni
• 2 tsps Italian Mixed Herbs, OR use 1 teaspoon oregano and 1 teaspoon thyme
• salt + pepper, to taste
• 2 handfuls loose spinach leaves, or ⅓ cup frozen spinach

Optional

• parmesan cheese, to serve

Instructions

1. Heat oil in a heavy pot or dutch oven over medium heat.
2. Add onion and cook, stirring regularly, until slightly browned (approx 2 mins).  Add garlic and cook for a further 30 seconds, stirring regularly.  
3. Add celery and carrot and cook, stirring regularly, for 3-5 minutes until slightly softened
4. Add diced tomatoes, stock, orzo, beans, mixed herbs, salt and pepper and stir to combine. Cover, bring to boil then reduce heat to a simmer and cook for 15-20 minutes, until the orzo is completely cooked
5. Add spinach, stir to combine and cook for a further 1-2 minutes until the spinach has slightly wilted
6. Ladle into bowls and serve with a sprinkle of parmesan cheese on top.

Notes

1. Recipe adapted from Gimme Some Oven
2. STOCK - you may need more stock depending on how thick you like your soup.  The orzo really soaks up most of the liquid so you might pop a cup or two more in towards the end just to get it to your desired thickness.
3. STORING - Keep the soup in an airtight container in the fridge for up to three days.  As this soup contains pasta it doesn't hold up so well in the freezer, so best to portion out leftovers for lunches over the week. 
4. NUTRITION -  Nutrition information is a rough estimate based on one serve.  

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 176Sodium: 110mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 8g

First Published: March 13, 2017

Last Updated: March 20, 2019 (New photos, Small changes made to improve on the original recipe, plus tips and tricks added).