Lemon Orzo Soup
Serves 4
This lemon orzo soup recipe is a fresh, healthy, and cozy one-pot meal! One of our favorite weeknight dinners, it has a bright lemon broth filled with tender orzo and veggies.
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 garlic cloves, grated
- 4 cups vegetable broth
- 1 tablespoon fresh thyme leaves
- ½ cup dry orzo pasta
- 1 cup cooked cannellini beans, drained and rinsed
- 2 cups fresh spinach
- 2 tablespoons fresh lemon juice
- Fresh parsley or dill, for garnish, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, salt, and several grinds of pepper and cook, stirring occasionally, for 6 to 8 minutes, or until softened.
- Stir in the garlic, then add the broth, thyme, orzo, and beans and simmer, uncovered, for 20 minutes, or until the orzo is tender.
- Add the spinach and lemon juice and stir until the spinach is wilted. Season to taste and serve topped with freshly ground black pepper and fresh herbs, if desired.