Italian White Bean Orzo Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups low-sodium vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup uncooked orzo
• 2 cups water
• 2 cups baby spinach
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened.
2. 2 Stir in garlic, thyme, and oregano, cooking for another minute until fragrant.
3. 3 Pour in the vegetable broth, white beans, orzo, and water. Bring to a boil, then reduce to a simmer.
4. 4 Simmer uncovered for about 10 minutes, or until orzo is tender.
5. 5 Stir in the spinach and cook until wilted.
6. 6 Season with salt and pepper to taste. Serve hot with Parmesan cheese if desired.

Nutrition

Tips

• For extra flavor, sauté the aromatics a bit longer for a deeper taste.
• If you prefer a thicker soup, cook uncovered a bit longer to reduce the broth.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Pair with crusty bread and a simple green salad.
• Perfect with a sprinkle of fresh herbs like parsley or basil.

FAQ