Even though we have had record breaking heat this Spring, we've also had our share of cool days. Temperatures can vary 20-25˚F from one day to the next. This means we still have some days that are prefect for soup.
This recipe came about as I was trying to use up some miscellaneous veggies in the fridge. One of those "lets see what I can make from this" kind of moments.
I think it turned out pretty well so I made sure to write it down. It also tastes great leftover, but the orzo soaks up most of the broth. When eating leftovers you may be left with a thick pasta dish unless you add more broth when reheating it.
In this recipe I have used water and bouillon to make a stock mixture. Feel free to use 6 cups of vegetable stock or whatever mixture of flavors you would like to add up to about 6 cups of liquid.
VEGGIE ORZO SOUP
INGREDIENTS:
1-1/2 cups of chopped Celery
2 large Carrots, sliced
1 large yellow Onion, diced
5 cloves Garlic, minced
2 small Zucchini, sliced into half moons
1 Green Pepper, diced
1 - 14.5 oz can Fire Roasted Tomatoes (no salt added)
6 cups of Water
2 tsp No Chicken Bouillon
2 tsp Vegetable Bouillon
1 to 1-1/2 cups Orzo Pasta
1 tsp Italian Seasoning
1 can Chickpeas, rinsed and drained
2-3 large handfuls of fresh Spinach
DIRECTIONS:
1. Add about 1/4 cup of water to a large soup pot. Sauté celery, carrot, onion, garlic, zucchini, and green pepper for a few minus until they soften.
2. Add the canned tomatoes, the water and bouillon (or stock), orzo pasta, and Italian Seasoning. Bring to a Boil, reduce heat to simmer and cover. Simmer approximately 10 minutes until pasta is almost cooked. Make sure to stir every few minutes so the orzo does not stick to the bottom of the pot.
3. Add chickpeas and spinach and simmer for 4-5 more minutes until chickpeas are hot, the spinach is wilted, and the pasta is al dente.
4. Serve sprinkled black pepper and with a side of crusty bread for dipping.
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| (Packaging leftovers to have for lunch the next day) |
"To feel safe and warm on a cold wet night, all you really need is soup." - Laurie Colwin
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