Craving a homemade meal? This quick and easy Orzo Minestrone Souprecipe will do the trick! It’s full of flavor and ready in 30 minutes or less.
Course
Main Course
Cuisine
Italian
Keyword
soup, vegetarian
Prep Time5minutes
Cook Time25minutes
Total Time28minutes
AuthorMy Boys and Their Toys
Ingredients
1 carrot, diced 1 onion, diced 1 celery stalks, diced 1 zucchini, diced Olive Oil 1–15oz can kidney beans, rinsed and drained 1–15oz can white or cannellini beans, rinsed and drained 1 tbsp Italian seasoning 2 tsp garlic powder 5 cups vegetable broth (or water)1–15 oz can diced tomatoes 1/2 cup fresh parmesan 2 cups fresh spinach, chopped 3/4 cup orzo pasta, cooked Sea salt and fresh cracked pepper to taste Lemon wedges and fresh chopped parsley to garnish
Instructions
Heat oil in a large pot or skillet over medium heat. Saute onions until translucent. Add the carrots and celery and saute 5-6 minutes or until softened. Add the zucchini and continue to sauté for another 5 minutes.
Add the beans, fresh basil, bay leaf, oregano, thyme, vegetable broth, and diced tomatoes. Salt and pepper to taste Cover and simmer for 10-12 minutes.
Meanwhile, cook the orzo according to package directions in a separate pot. Set aside. Once the soup is finished, turn off heat and stir in the chopped spinach.
To serve, scoop the orzo pasta into a bowl and pour the soup mixture over the orzo. Sprinkle the top with parmesan cheese, a squeeze of lemon, and garnish with fresh chopped parsley.