Can I make this vegetable soup ahead of time?

Yes, this soup can be made up to 3 days ahead of time. However, keep in mind that the orzo can absorb the broth and become mushy if left in the soup for too long. If you plan to make the soup ahead, I suggest cooking the orzo separately and storing in a separate container. When ready to serve, reheat the soup gently, then stir in the orzo.

I have leftover soup. Can it be frozen?

Yes, leftover soup can be frozen for up to 3 months. Defrost the soup in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot. Keep in mind that the orzo may soak up some of the broth while in the freezer and become a bit mushy. If necessary, thin the soup out with a bit of water or broth when reheating.

Can this soup be made vegetarian?

Definitely, this soup can easily be made vegetarian with a simple swap. Instead of using chicken broth, use a good quality vegetable broth as your base. For an added umami boost and depth of flavor, consider tossing a Parmigiano-Reggiano rind into the soup while it simmers. The rind slowly releases its rich, nutty flavor into the broth; just remember to remove and discard it before serving.

Vegetable Soup with Pesto - Once Upon a Chef

Vegetable Soup with Pesto

By Jenn Segal

Whip up a simple, garden-fresh vegetable soup with pesto and Parmigiano-Reggiano — perfect for cool summer nights or rainy day comfort.

Servings: 6

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

Ingredients

2 tablespoons extra virgin olive oil
2 small yellow onions, chopped
2 carrots, cut into ¼-inch pieces
2 celery stalks, cut into ¼-inch pieces
2 tablespoons tomato paste
8 cups low-sodium chicken broth
1 teaspoon salt

¼ teaspoon ground black pepper
2 bay leaves
⅔ cup orzo
1 small zucchini, cut into ¼-inch pieces
1 cup frozen peas
½ cup homemade or store bought pesto
Hunk of Parmigiano-Reggiano, for grating over soup

Instructions

Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onions, carrots and celery and cook, stirring often, until the onions are soft and translucent and the vegetables are partially cooked, about 10 minutes. Do not brown; lower the heat if necessary. Stir in the tomato paste and cook, stirring frequently, for 2 minutes more.
Add the chicken broth, salt, pepper and bay leaves and bring to a gentle boil. Add the orzo, then reduce the heat to medium-low and simmer for 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer and cook until the orzo is al dente and the vegetables are all tender-crisp, about 2 minutes more. Remove the bay leaves. Taste and adjust seasoning if necessary (keep in mind that the soup will taste a bit bland before the pesto and Parmigiano-Reggiano are added).
Ladle the soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano. Pass more pesto and cheese at the table.
Make-Ahead/Freezing Instructions: The can be made up to 3 days ahead of time. However, keep in mind that the orzo will absorb the broth and become mushy if left in the soup for too long. If you plan to make the soup ahead, I suggest cooking the orzo separately and storing in a separate container. When ready to serve, reheat the soup gently, then stir in the orzo. Leftover soup can be frozen for up to 3 months. Defrost the soup in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot. (Keep in mind that the orzo may soak up some of the broth while in the freezer and become a bit mushy. If necessary, thin the soup out with a bit of water or broth when reheating.)

Pair with

Garlic Bread

Nutrition Information

Per serving (6 servings)
Calories: 215
Fat: 9g
Saturated fat: 2g
Carbohydrates: 26g
Sugar: 6g
Fiber: 3g
Protein: 11g
Sodium: 727mg
Cholesterol: 1mg