This soup is hearty, comforting and uses mostly freezer/pantry items so you don’t need to make a special grocery tip. Veggies in this recipe can easily be opted out for what you have on hand or what’s in season. Enjoy
INGREDIENTS:
- -32 ounces veggie stock (chicken or beef work if that’s what you have)
- 1 can red kidney beans
- 1 can diced tomatoes
- 2 carrots
- 1 small onion
- 4 celery stalks
- 1 zucchini
- 2-3 cloves garlic
- 1 cup frozen green beans
- 2 cups chopped kale (or fresh/frozen spinach)
- 1 1/2 cups dry orzo (any pasta works)
SPICES: onion salt, oregano, basil, paprika, crushed red pepper, bay leaves
Cooking Instructions:
To start, chop up your onions, carrot and celery into small pieces and saute with olive oil in the bottom of your stock pot. Let them soften for about 5-7 minutes, then add in your garlic and saute until fragrant.
Next add in your stock of choice, can of tomatoes, 2-3 bay leaves, and salt and pepper to season. (I like my soups with a lot of broth so I usually add in more stock.) Let the veggies simmer for another 5 minutes before adding your chopped zucchini to the mixture.
Add in your spices including a bit more salt and pepper, I like to flavor things up quite a bit but I’d recommend about 2 tsp of each seasoning, or eyeball it and taste as you go. Let the mixture simmer for another 5 min.
Now add in your green beans, kidney beans and orzo to the pot. Let this cook until the pasta is al dente (approx 8 minutes for orzo) at the last two minutes add in your kale or spinach.
Serve with fresh or shaker parmesan cheese and fresh herbs such as basil, oregano or parsley if you have them. Remove the bay leaves before serving.
Enjoy!
