Cool autumn months pair perfectly with a hot and hearty soup. There is nothing quite as comforting as a big bowl of soup on a crisp fall day. This lemon vegetable orzo soup is full of colorful, nutrient rich vegetables like kale - known for its high vitamin K content and more vitamin C than an orange per 1 cup serving! Also in the mix are; carrots, celery, onion, and orzo pasta, making for a meal that satisfies without stuffing. White beans amp up the protein content while fresh lemon juice adds tang and brightness. Best of all, this recipe is ready to serve in only 30 minutes!
Think of this as the vegan answer to chicken noodle soup. For anyone looking to add more vegetables to their diet, this soup is terrific to have in your arsenal. This recipe would make a delicious starter to your Thanksgiving dinner or a great meatless Monday option.
Lemon Vegetable Orzo Soup
Makes Makes 8 servings | Prep Time 15 minutes | Cook Time 30 minutes
This lemon vegetable orzo soup is full of colorful, nutrient rich vegetables — perfect for anyone looking to add more vegetables to their diet.
2 Tbsp. olive oil
1 tsp. garlic, minced
1/2 cup white onion, chopped
2 cups carrots, sliced
2 celery stalks, thinly sliced
64oz. vegetable stock
1 cup orzo
1 sprig fresh rosemary
1 tsp. dried thyme
1 tsp. dried oregano
1 cup cannellini beans, drained
2 cups kale, stems removed and chopped
1/3 cup lemon juice
Cracked black pepper,to taste
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.
This recipe was submitted by Jenna Mostowski from Fresh and Fit.