Lemon Chickpea Orzo Soup

 

If you love Lemon here is your soup. It was very filling, easy to make, and made plenty for my family. I am not a huge fan of chickpeas and I barely noticed them in the soup.

***I served this with corn bread

Ingredients:

• Olive oil (or whatever your cooking oil is)
• 1 onion, diced
• 4 large carrots, peeled, halved and sliced
• 5 celery stalks
• 6 garlic cloves, minced
• 1 tsp. dried thyme
• pepper
  
• 1 tsp rosemary
  
• 12 cups of vegetable broth, + 2 cups of water
• 2 can of chickpeas, rinsed and drained (some can are labeled garbanzo beans)
• 2 bay leaves
• 1 cup of orzo pasta or more
  
• juice from 2 lemons
• lemon zest from 1 lemon
• 1/3 cup tahini 
• A handful of kale or spinach
• fresh parsley or dill (Optional and as a garnish - but I really think it takes it the extra step in goodness).
  

Recipe:

1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Saute for about 5 minutes. Then add the minced garlic and saute for about 1 minute more until the veggies are soft.
2. Add the thyme, a bit of pepper and rosemary. Stir together.
3. Add the broth and water. Bring to a boil.
4. Add the chickpeas, kale, orzo, and bay leaves. Reduce heat to a slow simmer and cook for 10 minutes.
5. Remove from heat. Add in the lemon juice, lemon zest and tahini. Give a good stir.
6. Serve when ready to enjoy! Put soup in the bowls and add the parsley/dill on the top for a garnish.