Healthy Vegetable and Orzo Soup
 
 
Makes 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1½ cups diced butternut squash
  • 1 cup peeled and diced carrots
  • 1 cup diced celery
  • 3 garlic cloves, minced
  • 1 14.5 oz. can fire roasted diced tomatoes
  • 6 cups chicken broth
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried rosemary
  • 1½ cups orzo
  • 5 cups baby kale
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. In a large pot, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 4 minutes.
  2. Add butternut squash, carrots, celery and garlic and cook, stirring occasionally, until tender, about 5 minutes.
  3. Add tomatoes, chicken broth, thyme, oregano and rosemary. Stir and bring to a boil.
  4. Add orzo and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 8 minutes.
  5. Add kale and simmer until it wilts, about 1 minute. Season with salt and pepper to taste.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/healthy-vegetable-orzo-soup/