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Vegetable, White Bean, and Orzo Soup

Vegetable, White Bean, and Orzo Soup

I had a busy day and didn’t have time to make dinner, so I made this vegetable, white bean, and orzo soup recipe with stuff I had on hand.  This easy vegetable soup recipe was simple to prepare, tasted fantastic, and paired well with some crusty bread and a simple salad.

Vegetable, White Bean, and Orzo Soup

Ingredients:

  • 1 tbsp of olive oil
  • ½ yellow onion, diced
  • 3 carrots, diced
  • 3 stalks of celery, diced
  • ½ tsp dried basil
  • ¼ tsp dried oregano
  • 2 cloves of garlic, minced
  • 6 cups of chicken broth   ***Use vegetable broth to make it vegetarian
  • 1 (15 oz) can of diced tomatoes, drained
  • Sea salt and freshly cracked pepper to taste
  • 1 (15 oz) can of cannellini beans, drained
  • ½ cup of orzo
  • 1 cup of zucchini, diced
  • 1 cup of yellow squash, diced
  • 2 cups of baby spinach
  • Feta cheese garnish

Vegetable, White Bean, and Orzo Soup

How to Make Vegetable, White Bean, and Orzo Soup

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes.

Add the minced garlic and cook for one more minute, stirring constantly.

Add the broth, tomatoes, sea salt, and freshly cracked pepper, to taste, then cover with a lid and cook for 30-40 minutes, or until the veggies are tender.

Add beans, orzo, zucchini, yellow squash, and spinach, and cook for 10 minutes. Taste and re-season if needed.

Ladle into bowls and top with feta cheese and serve immediately. Enjoy.

Vegetable, White Bean, and Orzo Soup

 

Vegetable, White Bean, and Orzo Soup

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Soup
Cuisine: American
Servings: 8
Author: Pam - For the Love of Cooking

Ingredients

  • 1 tbsp of olive oil
  • ½ yellow onion diced
  • 3 carrots diced
  • 3 stalks of celery diced
  • ½ tsp dried basil
  • ¼ tsp dried oregano
  • 2 cloves of garlic minced
  • 6 cups of chicken broth ***Use vegetable broth to make it vegetarian
  • 1 15 oz can of diced tomatoes drained
  • 1 15 oz can of cannellini beans drained
  • Sea salt and freshly cracked pepper to taste
  • ½ cup of orzo
  • 1 cup of zucchini diced
  • 1 cup of yellow squash diced
  • 2 cups of baby spinach
  • Feta cheese garnish

Instructions

  • Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes. 
  • Add the minced garlic and cook for one more minute, stirring constantly.
  • Add the broth, tomatoes, sea salt, and freshly cracked pepper, to taste, then cover with a lid and cook for 30-40 minutes, or until the veggies are tender.
  • Add beans, orzo, zucchini, yellow squash, and spinach, and cook for 10 minutes. Taste and re-season if needed.
  • Ladle into bowls and top with feta cheese and serve immediately. Enjoy.
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15 Comments

  1. Sorry to hear about the headache – I used to get those debilitating ones as a kid. It’s not quite soup weather here yet, but this sounds like a good one

  2. To be fair, we enjoy revisiting some of your old recipes (or, at least I do). Hope your headache goes away soon. I rarely have those, but when I do, I just hide in a cold, dark room with my friends, Advil and water.

  3. Curtains closed and ice packs = a migraine type headache. Thankfully, I have only had this type of headache a few times, but it was not fun. I hope you feel better soon, Pam! Thanks for reminding us about this delicious soup!

  4. Oh, I feel your pain and hope you feel better soon. The early fall pollen has been terrible this week and I’ve been feeling like my face was going to fall off. You inspired me to make a big pot of pantry soup, and it is really helping a lot. I’m putting a few containers in the freezer for the winter colds that are sure to come. Thanks, and feel better.

  5. I hope you feel better now. Soups are especially good when you feel sick. I would always give my kids soup when they have fever or colds. I usually prepare a hot dumpling soup and fill it with the perfect ratio of ground pork, shrimp, water chestnuts, and wood ear mushroom so every bite is savory, luscious, and crunchy.

  6. Delicious and healthy! Used bay leaves and thyme for the herbs, but will try the basil and oregano next time I make this soup.