Chef:  Vicki Brett Gach
Makes:  8-10 Servings
Prep Time:  12 minutes
Cook Time:  10 minutes
Total Time:  22 minutes

 

 

 

INGREDIENTS

  • 1 medium Vidalia onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 26 oz jar oil free marinara sauce, oil free homemade marinara or 3 1/2 cups strained tomatoes
  • 1 quart vegetable broth
  • 1 15 oz can navy or pinto beans, rinsed and drained
  • 1 c whole wheat orzo
  • 1/4 t red pepper flakes
  • 1 t kosher salt (or to taste)
  • 1/4 t freshly ground black pepper

DIRECTIONS 

  1. In a large soup pot, steam-sauté onion and carrots in a little water for about 5 to 8 minutes, or until tender. 
  2. Add the celery and continue cooking for another minute. 
  3. Add the marinara sauce (or tomatoes), broth, beans, pasta, and seasonings.
  4. Simmer for approximately 10 minutes or until orzo is al dente. 
  5. Ladle into bowls and serve immediately.

TIPS

  1. Serve this hearty soup any night of the week, along with a fresh green salad and toasted whole grain         bread. 
  2. If you have leftovers, Spicy Tomato Soup with Orzo is great for lunch the next day, too.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

 

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