Supergreen Mushroom & Orzo Soup
5m prep 30m cook 35m ready
A vibrant green soup packed with broccoli, spinach, mushrooms, and orzo, finished with basil pesto for a burst of flavor.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 1/4 cup celery chopped
- 1/2 cup shallots chopped
- 1/4 cup garlic minced
- 1/4 tsp salt
- 8 cup vegetable or chicken broth
- 3 cup broccoli chopped
- 3 cup spinach sliced
- 1 cup mushrooms sliced
- 1 cup orzo
- Basil Pesto
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 92.8 mg
- Iron: 1.68 mg
- Magnesium: 30.8 mg
- Phosphorus: 84.8 mg
- Potassium: 399 mg
- Zinc: 0.8 mg
Let's Cook
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Step 1.
Heat 2 tablespoons extra virgin olive oil in an 8-quart saucepot over medium heat. Add 1¼ cups chopped celery, ½ cup chopped shallots, ¼ cup minced garlic, and ¼ teaspoon salt. Cook for 8 minutes, stirring occasionally, until the vegetables are golden.
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Step 2.
Add 8 cups vegetable or chicken broth and 3 cups chopped broccoli to the pot. Bring to a simmer, then reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally.
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Step 3.
Add 3 cups sliced spinach, 1 cup sliced mushrooms, and 1 cup orzo to the simmering soup. Continue to simmer for 8 to 10 minutes, stirring occasionally, until the orzo and vegetables are tender.
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Step 4.
Remove the pot from heat. Stir in basil pesto to taste, starting with a few tablespoons and adjusting as desired.
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