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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I wanted to get the kids to eat yummy spring vegetables. This soup worked - they loved it. Saving it here for future reference Ingredients:
1 cup orzo pasta |
2 tablespoons olive oil |
2 garlic cloves, minced |
1/2 white onion, chopped |
2 green onions, chopped |
4 -6 red potatoes |
2 carrots, chopped |
1/2 teaspoon herbes de provence |
1/4 teaspoon oregano |
4 ounces cremini mushrooms, sliced (or other) |
6 cups vegetable broth (6 cups) |
1/2 cup frozen peas |
1 big handful fresh spinach |
parmesan cheese |
salt |
pepper |
Directions:
1. Cook orzo per package directions. Cook al dente.
2. Heat oil in large saucepan over medium heat.
3. Add garlic and onions to oil and saute until soft, about five minutes.
4. Add mushrooms, red potatoes and herbs to saucepan and saute for a few minutes.
5. Add 6 cups broth to the saucepan and bring to a boil. Reduce to simmer and cook until vegetables are tender, about 15 minutes.
6. Add frozen peas, orzo and spinach and cook for about five minutes.
7. Add salt and pepper to taste. Top with Parmesan cheese to taste - I like to heap it on!
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