Hearty Vegetable Soup with Orzo

Winter has finally arrived. Today, we have school delays and ice on the roads and the wind is making its presence known. There's nothing better on a cold and rainy day than a nice warm bowl of hearty soup. Having a pot simmering away on the stove provides such a warm and homey feeling.

I started with some basic vegetables and then added in some orzo and kale to make it a bit heartier. The lemon thyme and balsamic vinegar added at the end round out the full and tasty flavor of this soup. Go ahead and curl up with a bowl of this delicious soup.



Hearty Vegetable Soup with Orzo
Serves 6

4 tbsp olive oil
4 cloves garlic, chopped
1 cup onion, chopped
3 cups zucchini, chopped
3 cups baby bella mushrooms, chopped
1 (28 oz) can diced tomatoes with italian seasoning
6 cups vegetable stock
1 cup orzo
1/4 tsp crushed red pepper flakes
1 tbsp lemon thyme leaves, minced
1 tbsp balsamic vinegar
4 cups kale leaves, stemmed and chopped

Heat up olive oil in large saucepan. Add garlic and saute for 30 seconds. Add onion and zucchini, sprinkle with a pinch of salt, cover and saute for 3 minutes.
Add mushrooms, replace cover, and saute for 3-4 minutes. Add tomatoes and vegetable stock and bring to a boil. Add orzo, lower heat, and simmer 15 minutes or until orzo is tender. Stir in pepper flakes, thyme, balsamic vinegar, and kale, and simmer for an additional minute. Remove from heat and serve.