Description
A soothing, nutrient-packed Italian-style soup made with tender vegetables, orzo, and herbs. Inspired by a healing moment in Florence, this comforting bowl is perfect for recovery and everyday warmth.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small zucchini, chopped
- 1 small potato, peeled and diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 cups vegetable or chicken broth
- 1 cup cooked white beans (cannellini or great northern)
- ½ cup dry orzo or small pasta
- 2 cups chopped spinach or kale
- Salt and pepper, to taste
- Fresh parsley and grated parmesan for garnish
Instructions
- In a large pot, warm olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook 5–7 minutes, stirring occasionally, until softened.
- Add zucchini, potato, oregano, and basil. Pour in broth and bring to a gentle boil. Reduce heat and simmer uncovered for 20 minutes.
- Add beans and orzo. Cook 8–10 minutes until pasta is tender.
- Stir in spinach or kale and let wilt for 2–3 minutes. Season with salt and pepper to taste.
- Ladle into bowls, garnish with parsley and parmesan. Serve warm.
Notes
Use a flavorful broth as the base, and adjust seasonings gradually. For a gluten-free version, swap in rice or GF pasta. Soup stores well and can be frozen before adding pasta.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian