Description
Cozy up with a bowl of this Italian Vegetable Orzo Soup, packed with wholesome ingredients like kale, cannellini beans, and orzo. This heartier twist on classic minestrone is a nourishing, one-pot meal perfect for meal prep or a comforting weeknight dinner!
Ingredients
Scale
- 5.5 oz pesto
- 4 carrots, chopped
- 4 celery stalks, chopped
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced
- 14 oz crushed tomatoes
- 1 cup marinara sauce
- 4 cups vegetable broth
- 1 14 oz can cannellini beans, rinsed and drained
- 2 tsp oregano
- 1 tsp thyme
- 1 tsp salt, plus more to taste
- 1 bunch kale, stems removed and chopped
- 1/2 cup orzo
Instructions
- Saute the vegetables: In a large stockpot over medium heat, add the carrots, celery, onion, garlic and pesto. Cook for about 5 minutes until the vegetables have softened.
- Stir in the base of the soup: Add the tomatoes, marinara sauce, broth, beans and seasonings. Stir well to combine, cover and simmer for an hour.
- Finish and simmer: Add the kale and orzo. Cook for another 10 minutes until the orzo is cooked through. Taste and add more salt as desired.
Notes
- Gluten allergy? Replace with a small gluten free pasta or 1 cup of cooked brown rice.
- Batch it up! Italian Vegetable Orzo Soup can be prepared up to 4 days in advance and stored in an airtight container in the refrigerator.
- Spoiler Alert: Italian Vegetable Orzo Soup will stay fresh in an airtight container in the refrigerator for 4-5 days. You may need to add more broth when reheating as the orzo absorbs liquid as it rests.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian