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Three Bean Orzo Soup Recipe

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★★★★★

4.7 from 87 reviews

This hearty Three Bean Orzo Soup is a comforting and nutritious blend of vegetables, beans, and orzo pasta simmered in a flavorful broth. Perfect for a cozy meal, it combines sautéed mushrooms, carrots, and onions with a rich tomato base, tender beans, and fresh green beans, finished with parmesan and a hint of lemon for brightness.

Ingredients

Scale

Vegetables and Aromatics

  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 2 carrots, sliced into discs
  • 10 ounces mushrooms, sliced (or substitute cherry tomatoes or zucchini)
  • 2 cloves garlic, grated
  • 1½ cups green beans, chopped (or substitute 3 handfuls spinach)

Herbs and Seasonings

  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • ½ teaspoon salt (or more to taste)
  • Black pepper, to taste
  • Chili flakes, a pinch (optional)

Liquids and Staples

  • 6 cups vegetable broth (or chicken broth)
  • 2 cans beans (drained and rinsed; we use 1 can pinto and 1 can kidney)
  • 1 cup orzo pasta

To Serve

  • 1 handful grated parmesan (or lemon zest or both)
  • Optional: lemon squeeze and extra olive oil drizzle

Instructions

  1. Sauté the veggies: Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and mushrooms. Cook for about 5 minutes, stirring frequently, until the vegetables soften and start to release their aroma.
  2. Build the flavor: Add the grated garlic, dried oregano, chili flakes, and tomato paste into the pot. Pour in a small splash of vegetable broth to deglaze the pan. Stir and cook for about 1 minute until the tomato paste deepens in color, developing a richer flavor.
  3. Simmer the soup: Add the drained and rinsed beans, the remaining vegetable broth, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 8 to 10 minutes to meld the flavors together.
  4. Cook the orzo: Stir in the chopped green beans and orzo pasta. If you prefer a thinner consistency, add a bit more broth at this stage. Continue simmering for another 8 to 10 minutes, stirring frequently until the orzo is al dente. The orzo will slightly soften further even after cooking.
  5. Final seasoning and serving: Taste the soup and adjust salt and pepper as needed. Serve warm with a squeeze of fresh lemon juice, a drizzle of olive oil, and a generous handful of grated parmesan or a sprinkle of lemon zest for brightness.

Notes

  • You can substitute the mushrooms with cherry tomatoes or zucchini for a different flavor profile.
  • Green beans can be swapped out for spinach for a softer texture and different nutrients.
  • Use chicken broth if you prefer a non-vegetarian version or more savory depth.
  • The soup keeps well and can be refrigerated for up to 3 days; reheat gently to avoid overcooking the orzo.
  • Adjust seasoning and chili flakes according to your spice preference.

Keywords: Three Bean Soup, Orzo Soup, Vegetarian Soup, Hearty Soup, Bean Soup, Mediterranean Soup

Find it online: https://trendytasterecipes.com/three-bean-orzo-soup-recipe/