Ingredients
Scale
- 2 cups vegetable broth
- 1 cup orzo pasta
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup tomatoes, diced (canned or fresh)
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the minced garlic, diced carrots, and diced celery for 4–5 minutes, stirring until they begin to soften.
- Add the diced tomatoes and pour in the vegetable broth. Bring the pot to a gentle boil.
- Stir in the orzo pasta, reduce the heat, and simmer for 8–10 minutes until the orzo and vegetables are tender.
- Add the chopped spinach and cook for 1–2 minutes until wilted.
- Season with salt and pepper to taste, stir, and remove from heat. Serve hot with crusty bread if you like.
Notes
Use small, even dice on veggies so everything cooks evenly. Overcooked orzo gets mushy fast; watch it closely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan