Delicious Orzo Vegetable Soup — Top-Rated Vegan Soup Recipes For Winter
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A fast, comforting one-pot soup that’s ready in about 30 minutes. Tiny orzo cooks quickly and, along with beans and greens, turns a light broth into a satisfying, nutrient-packed meal.
Ingredients
Instructions
Warm the olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion, carrot and celery and sauté until they soften, about 6–7 minutes.
Add the minced garlic, red pepper flakes, thyme, oregano and basil. Cook, stirring, for about 30–60 seconds until fragrant.
Pour in the drained chickpeas, cannellini beans, orzo and the vegetable broth. Stir, bring the pot up to a boil, then reduce the heat to a simmer. Cook for roughly 10 minutes, or until the orzo has reached your preferred doneness.
Stir in the lemon juice and the chopped kale. Simmer 1–2 minutes more, just long enough for the greens to wilt.
Taste and season with salt and black pepper as needed. Ladle into bowls and serve hot, ideally with a slice of crusty bread.
Nutrition
- Serving Size
- 1 serving
- Calories
- 485 calories
- Sugar Content
- 18g
- Sodium Content
- 675mg
- Fat Content
- 7g
- Saturated Fat Content
- 1g
- Unsaturated Fat Content
- 5g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 85g
- Fiber Content
- 17g
- Protein Content
- 23g
- Cholesterol Content
- 0mg
