At Noom, we love broth-based soups. Not only are they delicious any time of the year, but they are also a great way to fill up on fewer calories.
This Vegetable and Orzo Soup recipe is chock-full of veggies to keep you full and made with defatted chicken stock to keep the soup low in fat and calories.
The orzo adds some extra flavor (bonus points for healthy pasta!), and the navy beans bring fiber and protein to the meal.
Enjoy a full serving of this Vegetable and Orzo Soup as a meal for less than 500 calories, or eat half a serving before your main meal as a way to fill up on low caloric density foods.
Prep time: 29 minutes
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- 1 medium onion, chopped
- 1 cup chopped carrots
- 1 cup whole kernel corn
- 1 small zucchini or yellow summer squash, diced
- 1/3 cup balsamic vinegar
- 1 teaspoon olive oil
- 4 cups frozen defatted chicken stock, thawed
- 1 cup orzo pasta
- 1 cup cooked navy beans
- 2 cloves garlic, minced
- 1/2 cup minced fresh parsley
- 1 tablespoon honey or sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/3 cup grated Parmesan cheese
Step 1: In a Dutch oven, combine the onions, carrots, corn, zucchini or squash, vinegar, and oil. Cook, stirring, over medium-high heat for 5 minutes, or until the onions are soft but not browned. Add the stock, pasta, beans, and garlic. Bring to a boil.
Step 2: Reduce the heat to medium. Cook for 15 minutes, or until the pasta is tender.
Step 3: Add the parsley, honey or sugar, pepper, and salt. Stir well to combine. Sprinkle each serving with the Parmesan.
Calories per serving
This Vegetable and Orzo Soup has 428 calories per serving.