Vegetable and Orzo Soup
This past weekend we hosted my aunt and uncle from Louisville, KY. Prior to North Carolina, we spent the past six years in Louisville and lived within five minutes of their house. We have so many fond memories of our time in Derby City and hope to go back soon for a visit.
Their trip rounds out a string of family visits we’ve had every weekend for the past month. While Thanksgiving will provide a much appreciated break from the weekly grind, it’s been such a joy to spend quality time with our loved ones. Plus, when the adult-to-child ratio is back in favor of the adults, this mama has an opportunity to flex her muscles in the kitchen and do one of the things I love best - to cook for people.
I’ve learned over the years the best way to plan meals and manage my time in the kitchen when we’re hosting. There are three guiding principles I keep in mind when preparing for company:
Be honest with yourself about how much time you have to make a meal. The reality is that life (and young children) can get in the way of the best laid plans. Pick meals that can be low maintenance in terms of timing and technique. Even better if you can make some of it ahead of time. Trying a recipe for the first time on the same day I’m hosting guests generally does not bode well for me and results in unnecessary stress.
Remember that your family and friends are there to see you. You don’t want to be working tirelessly in the kitchen and missing out on quality time with your company.
Simple can still be special: putting fresh flowers in a vase, setting the table with a tablecloth and cloth napkins, using serving dishes versus serving from the stove, etc. Small, thoughtful details can make a difference.
The dinner I made this past Saturday night was a vegetable orzo soup. The sun was out that day, but so was the wind and cooler temperatures. A hot bowl of soup that evening was a comfort to all. I love this one-pot meal because it’s a great source of sustenance between the vegetables and orzo. I served it alongside a fresh loaf of levain bread with salted butter and a bottle of red wine. I take it as a good sign that my guests enjoyed the meal when they ask for the recipe.
Vegetable Orzo Soup
Ingredients
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 2 tablespoons of olive oil
- 1/2 large onion, chopped
- 2-3 carrots (depending on size), chopped
- 2-3 celery stalks (depending on size), chopped
- 2 zucchini (or 2 yellow squash), chopped
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Salt
- Freshly ground black pepper
- 6 cups chicken stock
- 1 1/2 cups orzo pasta
- 1 ( 14.5 ounce) can diced tomatoes
- 1 cup chopped spinach leaves
- Freshly grated Parmesan cheese
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the onion, garlic, carrots, celery, and zucchini.
- Season with Italian seasoning, kosher salt and freshly grated black pepper.
- Cook, stirring occasionally, until the vegetables are tender - about 10 minutes.
- Add the chicken stock, canned tomatoes with their juice, and orzo and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, uncovered, until the pasta is al dente. Stir occasionally.
- Stir in the spinach and cannellini beans and cook until the spinach leaves are wilted.
- Top with grated Parmesan cheese and serve.
