Ingredients
Scale
- 1 tablespoon Extra virgin olive oil
- 1 medium-sized Onion, diced
- 1 large Carrot, diced
- 1 large rib Celery, diced
- 1 clove Garlic, minced
- ½ teaspoon Dried basil or thyme (can substitute with fresh herbs)
- 2 teaspoons Flour (to thicken the soup)
- 4 cups Low-sodium vegetable broth (add more for a thinner consistency)
- 1¼ teaspoon Salt (or to taste)
- 1 cup Orzo pasta (follow package directions for cooking)
- 2 tablespoons Fresh parsley, chopped
Instructions
- Sauté the olive oil, onion, carrot, and celery in a large soup pot or Dutch oven over medium-high heat for about 5 minutes or until softened.
- Stir in the minced garlic, dried basil or thyme, and the flour, cooking for about 1 minute until fragrant.
- Pour in the broth, add the salt (if the broth is not salty), stir well, bring to a boil, and reduce to a simmer. Cook covered for 5 minutes.
- Stir in the orzo pasta, cooking for 10 minutes or until just cooked, following the pasta package’s directions.
- Turn off the heat, stir in the parsley, taste, and adjust seasoning if needed. Serve in bowls with a drizzle of olive oil.
Notes
Use a mix of fresh and dried herbs for added flavor. Adjust thickness by adding more broth if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: orzo, soup, vegetarian, comfort food, Italian