One Pot Vegetable and Orzo Soup

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until it becomes translucent. This step allows the onion to release its sweetness, adding depth to the soup.
2. Add the minced garlic to the pot and sauté for an additional minute, stirring constantly to prevent burning. Tip: Keep stirring to ensure even cooking and to release the aroma from the garlic.
3. Add the diced carrots, celery, zucchini, and red bell pepper. Stir well and cook for another 5 minutes to slightly soften the vegetables. This helps in blending the flavors together.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes. This process softens the vegetables further while allowing the flavors to meld.
5. Add the orzo pasta, thyme, and basil to the pot. Stir, cover, and continue to simmer for another 10 minutes or until the orzo is tender. Stir occasionally to prevent the orzo from sticking to the bottom.
6. Season the soup with salt and pepper according to taste. Remember to start with a small amount and adjust as needed, to avoid over-seasoning.
7. Just before serving, stir in the fresh spinach and allow it to wilt in the hot soup for 2 minutes. This adds a pop of color and an extra nutrient boost.
8. Serve the soup hot. If you wish, you can garnish with grated Parmesan cheese or a squeeze of lemon for added flavor.