Lemon Orzo Soup

This soup is incredibly easy to prepare. It is fresh and flavorful, packed with healthy greens, vegetables, and herbs, all simmered in a lemony broth you’ll love!

Yield:

  • 6 servings

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 2 medium carrots, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 can of chickpeas (15 ounces)
  • 6 cups vegetable broth
  • 1 cup Orzo pasta, uncooked
  • 1 tablespoon lemon juice
  • 2 cups chopped greens (kale, spinach, chard)
  • 2 tablespoons tahini
  • Salt & pepper (to taste)

Option:

For additional protein, shred and add a precooked chicken breast, or chop an uncooked breast and include it in the cooking process.

Preparation:

Heat the olive oil in a large pot over medium heat and sauté the onion, carrots and celery for 5-6 minutes. In a separate bowl, mix the tahini and lemon juice with one cup of the vegetable broth and set aside.

Add the garlic, oregano, and thyme to the pot and continue to cook for another 2 minutes. Stir in the chickpeas and remaining vegetable stock and bring to a low boil. Add in the Orzo, simmering for ten minutes or until the pasta is cooked al dente. Stir in the tahini mixture and chopped greens and continue simmering for another five minutes until the greens are wilted. Season to taste and serve.