Peel and finely dice one onion and garlic cloves. Peel and slice a carrot. Wash and slice zucchini and chard leaves.
In a pot heat olive oil to medium. Add chopped onions and lightly fry until translucent, stirring regularly so as not to burn the onion. Then, add garlic and carrots. Stir well and pour in your stock and let it simmer for about 10 minutes, so that the carrots tenderize.
Add orzo pasta, peas and zucchini, season with salt & pepper to taste and let it cook for another 10 minutes until the orzo is cooked al dente.
When the orzo is almost done, fold in your sliced chard and chopped parsley, then serve hot.
Note: If the soup is too thick, add some hot water.
View the recipe instructions at Vibrant Plates
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