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Vegetable Orzo Soup

Vegetable Orzo Soup with Parmesan and Lemon

Rich and creamy Vegetable Orzo Soup with parmesan, lemon and herbs. Delicious and satisfying 30 minute vegetarian meal.
5 from 8 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 1 Tbsp Olive oil
  • 1 Tbsp butter
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1/4-1/2 tsp Red pepper flakes
  • 2 Tbsp fresh parsley chopped
  • 1 Tbsp fresh rosemary
  • 5 cups vegetable broth
  • 1 14 oz can small white beans drained
  • 1 cup orzo uncooked
  • Zest of one lemon and
  • 2 Tbsp juice
  • 2 cups kale chopped
  • 1/2 cup Parmesan cheese finely grated
  • 2 Tbsp heavy cream

Instructions
 

  • Heat the olive oil and butter over medium-high heat in a large soup pot.
  • Add in the onion, carrot and celery.
  • Cook until the onion is softened, about 5 minutes.
  • Add in the garlic and red pepper flakes and cook 2 minutes more.
  • Add in the parsley and rosemary. Stir well.
  • Add in the broth, beans and orzo. Season with salt and pepper.
  • Bring to a boil then lower the heat and allow to simmer for 10-15 minutes, until the orzo is cooked.
  • Stir in the lemon zest & juice, kale, parmesan and cream. Cook until heated through and the kale is wilted. Season with more salt & pepper, if desired.
  • If soup is too thick for your liking just thin out with additional broth, cream or milk.
  • Serve with extra parmesan and red pepper flakes.
Keyword Vegetable Orzo Soup
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