Ingredients
Scale
- 1 cup orzo pasta
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon olive oil
- Salt and pepper to taste
- Lemon juice (optional)
Instructions
- Sauté the onions and garlic in a large pot with olive oil over medium heat until they become fragrant and translucent, about 3-4 minutes.
- Add the diced carrot and celery, stirring for another 5 minutes to soften the vegetables.
- Pour in the vegetable broth and bring to a boil.
- Stir in the orzo pasta and reduce the heat to a simmer, cooking for about 8-10 minutes until the orzo is tender.
- Fold in the fresh spinach and continue cooking for 1-2 minutes until wilted.
- Season with salt, pepper, and a squeeze of lemon juice to brighten up the flavors.
- Serve hot, and enjoy the comforting warmth of your healthy soup!
Notes
Don’t skip the sautéing step; it builds flavor. Adjust the seasoning to your taste for the best result.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free