Another soup and itโs coming at a good time this week. A little chilly outside and after a full day of recipe testing, I really wanted something light like this orzo soup. It was so good, warming and satisfying. A lot of brightness from the lemon. ๐ If youโre looking for a light and cozy soup like this, definitely give it a try and use the beans youโd like for this. I used cannellini beans because that was what I needed to finish off. ๐
by plantbasedrd
Lemon Cannellini Orzo Soup
1 tsp olive oil
1 small onion, diced
2 celery stalks, diced
2 small carrots, diced
6 cloves garlic, crushed and minced
2 tbsp canned coconut milk or vegan butter
1 can cannellini beans, rinsed and drained
1 tsp dry thyme
1/2 tsp Italian seasoning
1/2 tsp red pepper flakes
1 sprig Rosemary
2 bay leaves
5 cups vegetable broth
3/4 cup dry orzo
Juice and zest of 1 large lemon
1/4 cup chopped parsley
Salt and pepper to taste
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 sauteฬ 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 and enjoy. ๐ฅฃ
Notes: Quality of herbs makes a big difference in flavor. I also like this garlicky, so use a lot of garlic to achieve this or add some additional garlic powder to it as it cooks. I used a large lemon. If you have a small lemon, use about 2 to brighten this up.
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