Vegan Orzo Soup

5 from 1 vote

This one-pot vegan orzo soup is simple, cozy and comforting. Packed with vegetables, beans, and orzo, this soup is a perfect weeknight meal, ready in under 30 minutes!

Prep Time5

Cook Time20

Course: Main Course, starter

Keyword: soup, vegan

Servings:

Calories: 328kcal

Ingredients

4 tbsp. olive oil
1 medium-sized onion diced
3 cloves garlic minced
1 medium-sized leek sliced into rounds
2 medium-sized carrots sliced
¼ tsp. dried chilli
½ tsp. Italian seasoning
5-7 cups vegetable stock + extra as needed
150 g dry orzo 1 cup
100 g canned butter beans (optional) approx. ½ cup, rinsed and drained, see notes
juice of ½ lemon (optional) see notes
salt and pepper to taste
fresh parsley

Instructions

Heat olive oil in a large saucepan on medium heat. Add onions, carrots, leek, and garlic and saute until soft, around 10-12 minutes (make sure that carrots are softened), stirring frequently.
Add Italian seasoning, dried chilli, salt, and pepper and saute for another 30 seconds. Add vegetable stock and bring to a simmer.
Add orzo, bring to a boil, and cook for 12-15 minutes (or according to package instructions) until orzo is cooked through. If mixture starts to dry out or thicken too much, add more stock (or water).
Once pasta is cooked through, turn off heat and add beans. Add lemon juice right before serving. Do not add lemon juice unless you are serving the soup.
If you're planning to store/freeze all or part of the soup and reheat later, add lemon juice after reheating and before serving, otherwise soup will be sour.
Serve with fresh parsley.

Notes

You can also use canned chickpeas, red kidney beans, or cannellini beans. Make sure to drain and rinse beans before using. Avoid using dry beans as they will take too long to cook.

Do not add lemon juice if you're making this ahead, only add lemon juice once the soup is in the plate and ready to be served, and do not reheat leftover soup with lemon juice in it.

Nutrition