Instructions

To Make Instant Pot Vegetable Orzo Soup:

1. Turn on the Instant Pot and press the Sauté button. Add olive oil and let it warm for 30 seconds.
2. Add orzo and minced garlic. Sauté for 2 minutes, stirring frequently.
3. Add fire-roasted tomatoes, garbanzo beans, mixed vegetables, and Italian seasoning. Stir for 3-4 minutes.
4. Pour in vegetable broth (or water) and mix well. Deglaze the pot by scraping the bottom to ensure nothing is stuck.
5. Cancel the Sauté function. Secure the lid, set the knob to SEALING, and press MANUAL or PRESSURE COOK on high pressure for 4 minutes.
6. Once cooking is complete, wait 3 minutes, then perform a quick pressure release (QPR) by turning the valve to VENTING. Open the lid carefully.
7. Stir in lemon juice and fresh herbs. Adjust seasoning if needed.
8. Serve in bowls, garnished with parmesan (or nutritional yeast) and freshly ground black pepper.

To Make Vegetable Orzo Soup on the Stovetop:

1. Heat olive oil in a heavy-bottomed pot over medium heat. Add orzo and garlic, toasting for 3-4 minutes, stirring frequently.
2. Add fire-roasted tomatoes, mixed vegetables, garbanzo beans, and Italian seasoning. Stir for 2-3 minutes.
3. Pour in vegetable broth (or water) and mix well. Bring to a boil, then reduce heat to medium and simmer for 15 minutes, stirring occasionally.
4. Once the orzo is tender and has doubled in size, turn off the heat. Stir in lemon juice and fresh herbs.
5. Serve garnished as desired.

Notes

• Storage and Reheating: This soup freezes well for up to 3 months. Cool completely before storing in freezer-safe containers. For easier defrosting, store in individual portions, leaving space for expansion. Defrost before reheating.

Nutrition (per 1 cup serving)

• Calories: 204 kcal
• Carbohydrates: 34g
• Protein: 9g
• Fat: 4g
• Saturated Fat: 1g
• Polyunsaturated Fat: 2g
• Cholesterol: 3mg
• Sodium: 184mg
• Fiber: 5g
• Sugar: 3g

Enjoy your hearty and wholesome Vegetable Orzo Soup! Bon appétit!