Step 1

Dice onion and carrot. Mince garlic. Dice potato in small bite-sized pieces.

Step 2

In a stockpot over medium-high heat, sauté onion and carrot for 7-8 minutes. (I use 3 Tbsp. water/broth for oil-free sauté method, adding more as needed.)

Step 3

When onion is soft, add garlic, potato, peas, corn, and Italian seasoning. Stir and sauté for 2-3 minutes.

Step 4

Add broth and tomatoes. Bring to a light boil. Then reduce heat, cover, and simmer for 5 minutes.

Step 5

Add orzo. Simmer for about 10 minutes, stirring often. (I find orzo has a tendency to stick to the bottom so it's best to stir often.) When orzo is just tender, turn off heat.

Step 6

Stir in apple cider vinegar and fresh parsley. Serve with salt & pepper to taste if needed. (Be aware the soup continues to thicken as it sits and the orzo soaks up more broth. It's best not to overcook the orzo.)