Ingredients
Scale
- 1 cup orzo pasta
- 4 cups vegetable broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
- 1–2 tablespoons olive oil (extra-virgin)
Instructions
- Heat a large pot over medium heat and add the olive oil.
- Sauté the chopped onion, diced carrots, and diced celery until the onion is soft and the vegetables start to brown, about 5–6 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- Stir in the diced bell pepper and zucchini and cook for another 3 minutes to soften.
- Pour in the diced tomatoes (with juices) and the vegetable broth.
- Add the dried oregano and dried basil, season with salt and pepper, and bring to a gentle boil.
- Stir in the orzo and reduce heat to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
- Taste and adjust seasoning with salt and pepper. Optional: add a squeeze of lemon for brightness.
- Serve hot, garnished with chopped fresh parsley.
Notes
Use a quality vegetable broth for the best flavor. Check the orzo a minute or two before the package time to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan