Ingredients

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 1 zucchini, diced
• 1 bell pepper, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.
2. Add the carrots, zucchini, and bell pepper, and cook for about 5-7 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, and oregano. Bring the mixture to a boil.
4. Add the orzo pasta and reduce the heat to a simmer. Cook for about 10-12 minutes, or until the orzo is tender.
5. Season with salt and pepper to taste. Remove from heat and let it cool slightly before serving.
6. Garnish with fresh parsley and enjoy your delicious Turkish vegetable soup!