Healthy Vegetable and Orzo Soup
- 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
- In a large pot, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 4 minutes.
- Add butternut squash, carrots, celery and garlic and cook, stirring occasionally, until tender, about 5 minutes.
- Add tomatoes, chicken broth, thyme, oregano and rosemary. Stir and bring to a boil.
- Add orzo and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 8 minutes.
- 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/
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