Orzo Soup With Roasted Vegetables Recipes

ONE POT VEGETABLE ORZO SOUP RECIPE

Steps:

• Dice the carrots, celery & onion. Heat a large Dutch Oven over medium heat. When it is good & hot, add the olive oil.
• Then add the carrots, celery, onion and the spices - Italian seasoning, salt, pepper and red pepper flakes.
• Sauté for 4-5 minutes until the vegetables begin to soften. Add in the garlic & sauté for about another minute, until the garlic becomes fragrant.
• Run your knife thru the spinach a couple times, chopping it into bite sized pieces. Add it to the soup pot.
• Next add the pasta and give everything a good stir, scrape the bottom of the pot to loosen the brown bits. Pour in the tomatoes, stock and water.
• Increase the heat to high and stir well to combine. Bring to a boil, then reduce the heat to medium - you'll still want to keep it a light bubble and cook until the orzo is cooked thru - about 8-9 minutes.
• Continue to stir the soup often. The orzo has a tendency to stick to the bottom of the pan. In addition, stirring it will release the starches in the pasta and help to thicken the soup.
• When the orzo is cooked, remove the soup from the heat. Add a squeeze of fresh lemon juice and about a tablespoon of chopped parsley for bright fresh flavor.

ROASTED VEGETABLE ORZO

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
• Roast vegetables until tender, 20 to 25 minutes.
• Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

ORZO WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

ROASTED VEGETABLES WITH ORZO

Steps:

• Cook orzo according to package directions. Meanwhile, in an ungreased 2-qt. baking dish, combine the remaining ingredients., Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring occasionally. Drain orzo; stir into vegetable mixture.

VEGETABLE ORZO

Steps:

• Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

ORZO SOUP WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425°F. Lightly oil a roasting pan.
• Combine the bell pepper, celery, carrots, turnip, and mushrooms in a mixing bowl. Drizzle with the olive oil and stir together. Transfer the vegetables to the prepared pan. Roast for 20 minutes, or until the vegetables are touched with brown spots. Stir once or twice during this time.
• Meanwhile, bring 3 cups water to a boil in a small pot. Add the orzo and simmer steadily until al dente, about 8 minutes (don't drain). Once the orzo is done, immediately pour in the vegetable broth and remove from the heat.
• When the vegetables are done, stir them into the soup along with fresh dill to taste. Return to the heat until heated through. Season with salt and pepper and serve.
• A perfect partner for this soup is pizza, which can bake at the same time-and same temperature-as the veggies. Choose between White Pizza with Sweet Potato and Caramelized Onions (page 136) or Very Green Veggie Pesto Pizza (page 142).
• Wraps filled with a protein food and plenty of cool, raw vegetables provide a nice foil for the flavor and texture of this soup. Many of the ideas under Easy, Tasty Wraps (page 151) would work well-take your pick!
• For a soup-and-salad dinner, serve with Spinach, Artichoke, and Chickpea Salad (page 156) and fresh bread.
• Calories: 158
• Total Fat: 3g
• Protein: 5g
• Carbohydrates: 28g
• Fiber: 2g
• Sodium: 285mg