Recipe: Heart-healthy Italian orzo soup

Looking for a heart-healthy recipe to fill you up on chilly winter nights?

This Italian orzo soup will stick to your insides to keep you full all night and – bonus! – it’s also good for your heart.

See the recipe below or click here to download a printable version.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, peeled and diced
• 1 cup celery, diced
• 4 cloves garlic, peeled and minced
• 1 cup carrots, diced
• 5 cups low-sodium vegetable or chicken stock
• 1 (14-ounce) can diced tomatoes
• 1 1/2 cups (about 8 ounces) wheat orzo or pasta
• 1 15-oz can white beans (optional)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 4 cups loosely-packed kale or spinach
• Salt and pepper

Instructions

1. In a large stockpot heat oil over medium heat.
2. Add onion, celery and garlic and saute for 3 minutes, until soft.
3. Add carrots and saute for an additional 3 minutes.
4. Add vegetable stock, tomatoes, orzo or pasta and herbs. Stir to combine.
5. Bring soup to a simmer and cook for 10 minutes, stirring occasionally, until the pasta is cooked as desired.
6. Stir in the spinach and cook for 2 minutes or until it is wilted.
7. Season to taste with salt and black pepper.