Lemon White Bean Orzo Soup

Lemon White Bean Orzo Soup offers a refreshing and citrusy twist to a comforting classic. The zesty notes of lemon complement the creamy white beans and delicate orzo pasta, creating a light yet satisfying plant-based soup. This vibrant dish not only tantalizes the taste buds but also provides a nourishing and wholesome option for those seeking a delightful vegan soup.

Ingredients:

1. 1 tsp olive oil
2. 1 small onion, diced
3. 2 celery stalks, diced
4. 2 small carrots, diced
5. 6 cloves garlic, crushed and minced
6. 2 tbsp canned coconut milk or vegan butter
7. 1 can cannellini beans, rinsed and drained
8. 1 tsp dry thyme
9. 1/2 tsp Italian seasoning
10. 1/2 tsp red pepper flakes
11. 1 sprig Rosemary
12. 2 bay leaves
13. 5 cups vegetable broth
14. 3/4 cup dry orzo
15. Juice and zest of 1 large lemon
16. 1/4 cup chopped parsley
17. Salt and pepper to taste
    
    
    

Instructions:

• In a large pot over medium heat, add olive oil, carrot, onion, celery and a pinch of salt.
• Stir and allow to cook until softened.
• Add in garlic and saute until fragrant then stir in white beans, coconut milk, thyme, pepper flakes, and Italian seasoning.
• Combine and then pour in vegetable broth and add in a pinch of salt, bay leaves and sprig of Rosemary. Bring pot to a low boil and add orzo.
• Stir well and allow to cook for 10-12 minutes to cook orzo.
• Remove from heat and squeeze in lemon juice and add lemon zest.
• Remove bay leaves and Rosemary sprig.
• Stir in parsley and allow to naturally soften in the soup.
• Adjust salt and pepper to taste.