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Easy Vegetable Soup with Pasta

Deborah, Taste and Tell
  • 35 minutes
  • Serves 4

INGREDIENTS

1 tbsp

extra virgin olive oil

1

celery stalk, chopped

1

medium carrot, peeled and chopped

2

shallots, minced

3

fresh thyme sprigs

3/4 tsp

kosher salt

1

piece Parmesan rind (about 2 inches)

4 cups

low-sodium chicken broth

1 cup

water

1 1/4 cups

orzo pasta*

1 cup

frozen peas

freshly grated Parmesan cheese, for serving

freshly grated lemon zest, for serving