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Vegetable, White Bean, and Orzo Soup

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 8
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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. 
  2. Add the minced garlic and cook for one more minute, stirring constantly.
  3. 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.
  4. Add beans, orzo, zucchini, yellow squash, and spinach, and cook for 10 minutes. Taste and re-season if needed.
  5. Ladle into bowls and top with feta cheese and serve immediately. Enjoy.