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  • kvoige

Soup Season

This soup was so good I didn't even get a picture! I will upload one the next time I make it:)

This soup provided me with lunch for the week! Also, it will freeze well if you don't add the orzo until serving.

White Bean & Orzo Soup

1 tsp olive oil, or 1 tbsp vegetable broth

1 small onion or half a large onion, diced

2 celery stalks, diced

2 small carrots, diced

6 cloves of garlic, minced

1 can of cannellini beans, rinsed

1 tsp dry thyme

1/2 tsp everyday seasoning mix (I used everyday blend from montosco, but Italian

or other blends work well)

1/4-1/2 tsp red pepper flakes (depending on how spicy you like it)

1 tbsp rosemary, chopped or 1/2 tsp dried

2 bay leaves

5 cups vegetable broth

3/4 cup orzo (rice, quinoa, or other small pasta will work)

juice of one lemon

1/2 cup chopped parsley

1 cup baby spinach, rinsed

Salt and pepper to taste

In a large pot over medium heat, add olive oil or small amount of vegetable broth. Then add carrot, onion, celery, & garlic. Saute until vegetables soften. Don't let them dry out or burn in pot, add more broth if needed.

Next add in white beans, thyme, everyday seasoning, pepper flakes, and rosemary. Stir. Then add in 5 cups vegetable broth and bay leaves and stir.

Bring to boil, then add orzo. Stir and allow to cook 10-12 minutes at medium heat to cook orzo.

Turn off heat, then add lemon juice, parsley and baby spinach. Add salt and pepper to taste, and take out bay leaves before serving. Serve with a crusty bread on the side

You could also make this in the crockpot. Saute vegetables as instructed above, then add all ingredients to the crockpot, except orzo, lemon juice, baby spinach, and parsley. Add these ingredients in during the last 30 minutes of cooking. Cook on low 6-8 hours or high 4 hours.

I don't know what he is eating, but he is enjoying it! This will be you after you've tried this soup...


Kathy Voige MS, RDN, LDN, CHC

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