Video
Lemon Chickpea Orzo Soup
Like chicken noodle soup for grown ups. And vegetarians. A one-pot soup filled with vegetables, garbanzo beans and orzo pasta. Finished with a generous squirt of lemon juice for a bright + bold fall soup.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 white or yellow onion, diced
- 2 large carrots, peeled, halved lengthwise and thinly sliced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 6 cups vegetable broth + 1 cup water
- 1 15 ounce can chickpeas, rinsed and drained
- 1 small sprig rosemary
- 1 Bay leaf
- 1 cup uncooked orzo pasta
- 1/8 cup fresh lemon juice
Instructions
- First, heat the olive oil over medium heat. Then, add the onion, carrots, celery and garlic. Cook for 10-12 minutes until vegetables are soft, stirring often.
- Next, add the thyme and pinch of black pepper; stir together.
- Then, add the vegetable broth and water and bring to a boil.
- Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
- Finally, reduce heat to low and stir in lemon juice.
Nutrition
Serving: 1servingCalories: 207kcalCarbohydrates: 36gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1155mgPotassium: 267mgFiber: 5gSugar: 5gVitamin A: 3922IUVitamin C: 5mgCalcium: 47mgIron: 1mg