Herbed Lemon Orzo Soup

<span itemprop="name">Herbed Lemon Orzo Soup</span>
  • Prep Time: 20m
  • Cook Time: 30m
  • Total Time: 50m

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup lemon juice
  • 1 onion, diced
  • 1 cup orzo
  • 1 cup Lacinto kale, chopped with large stems removed
  • 6 cups veggie broth + 1-2 C. water, as needed
  • 4 garlic cloves, minced
  • 3 celery stalks, chopped (keep the leaves for more flavor)
  • 3 carrots, sliced in half moons
  • 1/4 cup dry white wine or cooking sherry
  • 2 cups chickpeas
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried rosemary (or one sprig fresh, chopped)
  • 2 bay leaves
  • salt and pepper, to taste

Instructions

  1. Heat a stock pot over medium-high heat.
  2. Sauté onion, celery and carrot until onion is tender and translucent.
  3. Season with salt, pepper and herbs.
  4. Add orzo and stir to let it toast slightly and absorb some of the flavor.
  5. Deglaze pan with white wine.
  6. Add stock + 1 cup of water and give it a good stir.
  7. Add chickpeas and kale.
  8. Let simmer for 10-12 minutes until orzo is cooked through.
  9. Stir in the lemon juice and let simmer another 5 minutes.
  10. Serve immediately and season with more S + P if needed.


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