A delicious, veggie filled soup that will warm you up on cold days!
In a stock pot, cook diced onion, sliced celery and carrots in the butter until nearly tender-about 12-13 minutes.
Add minced garlic, tomato paste, oregano, salt and pepper. Stir and cook for about two minutes, until you smell the tomato paste.
Add broth and bring to a boil.
When soup is boiling, add orzo and slice zucchini and simmer for 9-10 minutes-until veggies are desired tenderness.
When vegetables are desired tenderness, stir in undrained petite diced tomatoes. Stir and heat through. Serve and enjoy.
Note: Store leftovers in the fridge, of course. When using the leftovers, you may want to add some water after heating if the soup is too thick.
Note: Easily make this vegan by using vegan butter and vegetable broth.