I love whipping up soup on a Sunday afternoon and this orzo spinach soup is a new favourite. It takes no time at all to make but is both healthy and delicious. This soup is vegan friendly as well, and makes for an excellent winter warming meal.
I tweaked a recipe I found on Damn Delicious
- Small brown onion
- 4 ribs celery
- 3 cloves garlic
- 1tbs olive oil
- 1tsp dried thyme
- 1tsp dried basil
- 5 cups vegetable stock
- 2 bay leaves
- 1 cup orzo
- 250g baby spinach
- Can of cannellini beans
- Fresh parsley
- Salt and pepper
- Red pepper flakes (optional)
- Dice the onion, thinly slice the celery and mince the garlic
- Heat the oil in a large, heavy bottomed saucepan then add the onion, celery and garlic
- Cook for 4-5 minutes, until softened and the onions are translucent
- Add the thyme and basil and cook for 1 minute, stirring to coat the vegetables
- Add the stock, bay leaves and bring to a boil
- Stir in the orzo and reduce to a simmer for 10-12 minutes
- Add the spinach and drained and rinsed cannellini beans and cook for 2-3 minutes until the spinach is wilted and the beans are warmed
- Remove the bay leaves then stir in the lemon juice and fresh parsley, then taste and season as needed
That’s all there is to this orzo spinach soup! The orzo definitely makes it nice and hearty, which makes it filling enough for lunch or dinner. Doesn’t stop me serving it with some crusty bread though!
The addition of red pepper flakes is definitely optional, but sure is delicious if you like a little kick to your food. Personally, I like to sprinkle a little bit on top as I serve it.
Because of the pasta, this soup does thicken if you leave it for leftovers, but just add some more water or stock when you’re ready to reheat and you’re good to go. I love that it’s somehow simultaneously hearty and warming but also light and fresh – it ticks all boxes. The addition of the lemon juice at the end is definitely key, so don’t skip that – the acidity is important!