Lemon Vegetable Orzo Soup
Nothing comforts on a cold day like a big bowl of soup. This recipe is vegan and full of plant based nutrition. Delicate orzo pasta combines with plenty of veggies and white beans for a hearty soup that makes a great appetizer for holiday parties or anytime. A touch of lemon brightens the whole dish and adds a nice tang. Make this lemon vegetable orzo soup on a cool Sunday afternoon and save some leftovers to start your week.
Lemon Vegetable Orzo Soup Recipe
Ingredients
- 1 c orzo
- 2 c carrots, sliced
- 2 celery stalks, thinly sliced
- 1/2 c white onion, chopped
- 2 c kale, stems removed and chopped
- 1 c cannellini beans, drained
- 2 tbsp olive oil
- 1 tsp garlic, minced
- 1 sprig fresh rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/3 c lemon juice
- 2 32oz chicken stock or veg stock
- cracked black pepper (optional)
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add garlic, carrots, onion and celery. Cover and sauté 10 minutes until onions begin to turn translucent. Stir occasionally.
- Add vegetable stock and bring to a boil with lid off.
- Add herbs and stir in orzo. Reduce heat to simmer and cook until orzo is tender, about 7-10 minutes.
- Turn heat off. Stir in beans, kale and lemon juice.
- Remove sprig of Rosemary. Serve with black pepper.
