Description
A nutritious and flavorful soup made with spinach and orzo pasta, perfect for a light meal or appetizer.
Ingredients
Scale
- 1 cup orzo pasta
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion, carrot, and celery; sauté until softened.
- Stir in minced garlic and cook for an additional minute.
- Add vegetable broth and bring to a boil.
- Stir in orzo pasta and cook according to package instructions.
- Once orzo is cooked, add chopped spinach and stir until wilted.
- Season with salt and pepper to taste.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- For a heartier soup, add cooked chicken or beans.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be frozen; just add spinach after reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg