Easy Fall Vegetable Soup

Don't know what to make or eat in the days leading up to Thanksgiving? This pot of soup is full of vegetables, making it a great, healthy meal to get you through the week.

Rustic Vegetable Soup

adapted from Kelsey Nixon

If you don't have these specific vegetables, swap them out for others. Or, omit one and double up on another! And if you don't have orzo, elbow pasta will do just fine. This soup is very forgiving.

1 TB olive oil

1 medium yellow onion, diced

1 clove garlic, minced

1 butternut squash, peeled and diced

1 sweet potato, peeled and diced

1 zucchini, diced or 1 cup chopped cabbage

1 28-oz. can crushed tomatoes

1 tsp. dried thyme

1 tsp. dried rosemary

4 cups low-sodium vegetable broth

1/2 cup orzo (reg. or gf)

Salt and freshly ground pepper

1. In a large soup pot, heat the olive oil over medium-high heat. Add the onion and saute until translucent. Add the garlic and saute 1 minute.
2. Add all the vegetables, crushed tomatoes, thyme, rosemary and broth. Bring to a boil. Add orzo and simmer until the vegetables are soft and cooked through, about 30 minutes.
3. Season with salt and pepper, to taste. Serve with your favorite bread.