I’ve been on a mission to include one vegetarian meal into our weekly menu. I’ve got black beans in the crock pot simmering away currently as I blog. If I were a little more punctual, this recipe would have been a great Meatless Monday post but I can’t seem to get it all done in time.
I made this soup for my 11 month old daughter and thought it looked great enough for the rest of us to enjoy. I tweaked the recipe since I didn’t have all the ingredients (Don’t you love being able to do that? Recipes are just a guide, people. Make it all your own!). For all you mommas with babies out there, this purees well and freezes well. This made a great lunch served alongside a grilled cheese sandwich.
Adapted from: Everyday Food Magazine
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Coarse salt and ground pepper
- 2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
- 2 large zucchini, halved lengthwise and thinly sliced
- 2 cups frozen corn
- 1 can (14.5 ounces) diced tomatoes, in juice
- 1/2 cup orzo
- 8 ounces fresh spinach, chopped finely
- In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
- Add broth and 2 cups water; bring to a boil. Add zucchini, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.
- Right before serving, add spinach and stir until spinach is wilted.