Vegetable Orzo Soup

Instructions:

Instant Pot:

1. Turn on the Instant Pot and select Sauté. Add olive oil and heat for 30 seconds.
2. Sauté orzo and garlic for 2 minutes.
3. Add tomatoes, chickpeas, mixed vegetables, and seasoning. Sauté for 3-4 minutes.
4. Add broth and mix well. Scrape the bottom to deglaze.
5. Cancel Sauté, seal the lid, and set to Manual/Pressure Cook on high for 4 minutes.
6. Quick release after 3 minutes. Open the lid, add lemon juice and fresh herbs, and adjust seasoning.
7. Serve with optional garnishes.

Stovetop:

1. Heat olive oil in a large pot over medium heat. Toast orzo and garlic for 3-4 minutes.
2. Add tomatoes, mixed vegetables, chickpeas, and seasoning. Sauté for 2-3 minutes.
3. Add broth, bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir occasionally until orzo is tender. Turn off heat, add lemon juice and fresh herbs.
5. Serve with optional garnishes.

Storage and Reheating:

• Freeze for up to 3 months. Cool completely before storing in freezer-safe containers.
• Defrost before reheating.

Nutrition (per serving):

• Calories: 204
• Carbohydrates: 34g
• Protein: 9g
• Fat: 4g
• Saturated Fat: 1g
• Sodium: 184mg
• Fiber: 5g
• Sugar: 3g

Enjoy your delicious and comforting Vegetable Orzo Soup!