Supergreen Mushroom & Orzo Soup
- 5m Prep Time
- 30m Cook Time
- 35m Ready In
A vibrant green soup packed with broccoli, spinach, mushrooms, and orzo, finished with basil pesto for a burst of flavor.
Ingredients
- 29.6 ml extra virgin olive oil
- 296 ml celery chopped
- 118 ml shallots chopped
- 59.1 ml garlic minced
- 1.23 ml salt
- 1.89 L vegetable or chicken broth
- 710 ml broccoli chopped
- 710 ml spinach sliced
- 237 ml mushrooms sliced
- 237 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra virgin olive oil
- 1.23 ml salt
- 1.89 L vegetable or chicken broth
- 237 ml orzo
- Basil Pesto
Prepare
- Chop 296 ml celery
- Chop 118 ml shallots
- Mince 59.1 ml garlic
- Chop 710 ml broccoli
- Slice 710 ml spinach
- Slice 237 ml mushrooms
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.