Soup: United States – Lemon-Basil Orzo Broth with Zucchini Ribbons

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

1 tbsp (15 ml) extra-virgin olive oil
1 small shallot, finely chopped (or 1 / 2 small onion)
2 cloves garlic, thinly sliced
5 cups (1.2 L) low-sodium chicken or vegetable broth
1 small bay leaf
1 / 2 tsp dried oregano (or 1 tsp chopped fresh oregano)
1 / 2 cup (85 g) dry orzo
2 small zucchini, shaved into ribbons or sliced into thin half-moons
Zest of 1 lemon
2 to 3 tbsp (30 to 45 ml) fresh lemon juice, to taste
2 tbsp (8 g) chopped fresh basil, plus more for serving
1 tbsp (4 g) chopped fresh parsley
1 / 8 tsp red pepper flakes (optional)
1 / 8 tsp smoked paprika (optional)
Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing
Shaved Parmesan, for serving (optional)

Instructions

Heat olive oil in a medium pot over medium heat. Add shallot and cook until translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Pour in the broth, add bay leaf and oregano, and bring to a gentle boil.
Stir in orzo, reduce to a lively simmer, and cook until al dente, 7 to 9 minutes.
Add zucchini and simmer just until tender but bright, 2 to 3 minutes.
Remove from heat. Stir in lemon zest and juice, basil, parsley, and, if using, red pepper flakes and smoked paprika. Season with salt and black pepper to taste.
Ladle into warm bowls, finish with a drizzle of olive oil, and garnish with extra basil and shaved Parmesan if desired. Serve alongside stuffed peppers.