Prep 30 mins
Cook 1 hr 30 mins
Nice cold weather comfort food
Make and share this Vegetable Pasta Soup recipe from Food.com.
- Soak Lima beans over night to re-hydrate.
- In a large stock pot, add all ingredients except orzo and bring to a medium boil.
- Reduce to a slow simmer for 30 minutes.
- Check flavor and add additional seasonings as desired.
- Add orzo and simmer for an additional 60 minutes.
- Reduce to low and keep warm until serving.
I made a variation of this today. Yum! I started by cutting and sauteeing the onions in 1 tablespoon olive oil. Then added a couple of cloves pressed garlic just before adding the water and bouillon - I used tomato/chicken flavor and skipped the stock. I used the veggies I had around - mini carrots, celery and summer squash. I did not add the squash until I added the pasta. Oh, and I had a few small peppers from a friend's garden - those added some heat! I also had fresh parsley to add with the fresh basil. Even though it's hot, I wanted to clear my fridge of veggies. Thanks for posting - this was a big help and delicious to boot.
I liked this soup, but I did tweak it. I don't like lima beans, so I substituted navy beans. I used about 3 cups of homemade vegetable stock. I was stymied about the difference between vegetable bouillon cubes vs. vegetable stock cubes, so I used a couple of bouillon cubes and some water and left it at that. I also wasn't sure about the basil (i.e. fresh or dried). I used about 1 1/2 tsp. dried. I also sprinkled about a 1/2 tsp. of za'atar. Towards the end of cooking--which was more like 3 hours because of the dried beans--I threw in the orzo and a half cup of tomato sauce that I had leftover from another recipe. The soup had a nice flavor and was easy to make, but I think the recipe itself needs to be more clearly written. The soup has lots of fiber and almost no fat, so it gets points for that! Nice for us vegetarians and people on Weight Watcher's Core plan.