Summer Vegetable Orzo Soup Recipes

SUMMER ORZO SOUP

Steps:

• Peel and finely dice one onion and garlic cloves. Peel and slice a carrot. Wash and slice zucchini and chard leaves.
• In a pot heat olive oil to medium. Add chopped onions and lightly fry until translucent, stirring regularly so as not to burn the onion. Then, add garlic and carrots. Stir well and pour in your stock and let it simmer for about 10 minutes, so that the carrots tenderize.
• Add orzo pasta, peas and zucchini, season with salt & pepper to taste and let it cook for another 10 minutes until the orzo is cooked al dente.
• When the orzo is almost done, fold in your sliced chard and chopped parsley, then serve hot.
• Note: If the soup is too thick, add some hot water.

SUMMER VEGETABLE ORZO SOUP

Steps:

• Heat oil over medium high heat. Add onions and cook, stirring 5-6 minutes or until softened.
• Add garlic, salt and pepper; cook for 1 minute.
• Stir in zucchini, tomatoes with juice, corn and water. Bring to a boil.
• Reduce heat and simmer for 15 minutes.
• Stir in beans, orzo, and half the basil; simmer, stirring 15-20 minutes or until orzo is al dente.
• Stir in remaining basil.

LATE-SUMMER VEGETABLE SOUP

Steps:

• In a 5-quart Dutch oven or other heavy pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
• Add broth and the water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with their juice), and orzo; stir to combine. Cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper and serve.
• (Per Serving)
• Calories: 182
• Fat: 5.6g (0.8g Saturated Fat)
• Protein: 6g
• Carbohydrates: 31.1g
• Fiber: 4.7g

SUMMER ORZO

Steps:

• Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl., In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes., Just before serving, stir in almonds.

LATE-SUMMER VEGETABLE SOUP

Steps:

• Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
• In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
• Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.