Orzo Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
251 kcal
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Course
Main Course, Lunch
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Cuisine
Italian
Orzo Soup
Description
Orzo Soup begins with sautéing diced onion, carrot, celery, and red bell pepper in olive oil until tender, then adding crushed garlic to bring aromatic depth. Butter beans and canned chopped tomatoes join along with dried herbs—thyme, basil, and paprika—and seasoning. The orzo pasta and vegetable stock are added next, cooking together until the pasta is tender and flavors meld. Fresh spinach is stirred in last, wilting gently into the soup.
The result is a flavorful and filling soup with a balance of soft pasta, creamy beans, and fresh greens. The drying of herbs and use of canned tomatoes ensures a concentrated taste. This soup can be served as a warm starter or light meal and can be adjusted for children or more spice with the notes' suggestions.
Practical options include topping with croutons for crunch or adding vegan cream for a creamy variation. Substituting butter beans with chickpeas is also possible. The soup accommodates seasoning changes and ingredient swaps to suit dietary preferences.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 carrot diced
- 1 celery diced
- 1 red bell pepper diced
- 2 garlic crushed, clove
- 750 ml vegetable stock
- 240 g butter beans (drained weight)
- 400 g tomato canned, chopped
- 150 g orzo
- 0.5 teaspoon thyme dried
- 0.5 teaspoon basil dried
- 0.5 teaspoon paprika
- 1 pinch sea salt
- 1 pinch black pepper
- 60 g spinach
Instructions
- Heat 1 tablespoon Olive oil in a large pan. Add 1 Onion, 1 Celery, 1 Carrot and 1 Red bell pepper. Cook on a low heat until softened (about 8-10 minutes). Stir in 2 Garlic clove.
- Add 240 g Butter beans, 400 g Chopped tomatoes, 0.5 teaspoon Dried thyme, 0.5 teaspoon Dried basil, 0.5 teaspoon Paprika and 1 pinch Sea salt and ground black pepper. Mix well.
- Add 150 g Orzo and 750 ml Vegetable stock, stir and bring to the boil. Simmer for 10 minutes.
- Add 60 g Spinach and simmer until it has wilted.
Notes
- For added texture, top the soup with croutons before serving.
- Add red chili flakes to increase the spiciness if desired.
- Use low-salt vegetable stock when making the soup for young children.
- Chickpeas can be used instead of butter beans for variation.
- A creamy version can be made by stirring in a vegan cream alternative before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 251kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 1140mg | 48% |
| Potassium | 681mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 5576IU | 112% |
| Vitamin C | 55mg | 61% |
| Calcium | 92mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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