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Vegetable Orzo Soup in a bowl
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5 from 7 votes

Vegetable Orzo Soup

This vegetarian vegetable orzo soup packs in lots of veggies, orzo, and white cannelini beans. It's so cozy and comforting, and also makes for a filling and healthy lunch or dinner.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: Dinner, Main Dish, Meal Prep, Soup
Servings: 4
Author: Alena Kharlamenko, MS, RD


  • 1 tablespoon olive oil
  • ½ medium yellow onion, diced
  • 1 cup diced celery (about 3 stalks)
  • 1 cup diced carrots (about 2-3 carrots)
  • 1 medium bell pepper, cored and diced
  • 2 garlic cloves, minced
  • ½ tablespoon dried oregano
  • 1 14.5-ounce can diced tomatoes
  • 6 cups vegetable broth
  • 1 cup whole wheat orzo
  • 1 15.5-ounce can cannellini beans, drained and rinsed
  • Juice from ½ lemon
  • 3 tablespoons parsley, chopped
  • Salt and pepper to taste


  • Heat oil in a large pot over medium-low heat. Add onions, celery, carrots, and bell pepper. Cook for 7-8 minutes, stirring occasionally. Add garlic and oregano and cook for 1 minute.
  • Add diced tomatoes, broth, orzo, cannellini beans, and bring to a boil, stirring occasionally. Once boiling, reduce heat to low and simmer for 8-10 minutes, or until the orzo is al dente.
  • Stir in lemon juice and parsley. Season with salt and pepper to taste.
  • Serve in individual bowls and garnish with more parsley. Enjoy!