📖 Instructions

1. First things first, get that vegetable chopping done! Dice your onion, garlic, and carrots nice and small – about 1/2 inch pieces. Don't worry about being too precise; rustic is good!
2. Next up, heat two tablespoons of olive oil in your large pot or Dutch oven over medium heat. Add your onions, carrots, and a pinch of salt to the pot. Sauté until softened, about 5-7 minutes. If they start to stick, add a splash of water to prevent sticking.
3. Now, add in your garlic and cook for another minute, or until fragrant. Just be careful not to burn the garlic! That would be a bummer.
4. Time for the liquid! Pour in your vegetable broth and bring to a boil. Once boiling, add the orzo pasta, diced tomatoes, and zucchini.
5. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the orzo is cooked through and tender. Make sure to stir occasionally. It's important the orzo doesn't stick together or burn
6. While the orzo is simmering, prepare your lemon and herbs. Zest the lemon, then juice it. Chop the fresh parsley and dill. You’ll add these towards the end for a bright, fresh flavor.
7. Once the orzo is cooked, taste the soup and season with salt and pepper to your liking. Add the lemon zest, lemon juice, parsley, and dill and stir gently to combine. Taste again and adjust seasonings if needed. If it needs a little more zest, add it!
8. And there you have it! Your wonderfully delicious and hearty Mediterranean Orzo Pasta Soup is ready. Ladle it into bowls, garnish with extra parsley or a drizzle of olive oil, if desired, and enjoy!