Description
Lemony Orzo Chickpea Soup is a bright, comforting, and nourishing Mediterranean-inspired soup featuring tender orzo, hearty chickpeas, and fresh lemon flavor. It’s simple, satisfying, and perfect for any season.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 3/4 cup orzo pasta
- 6 cups vegetable broth
- 2 tablespoons fresh lemon juice (more to taste)
- 1 teaspoon lemon zest (optional)
- 2 tablespoons fresh parsley or dill, chopped
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add chickpeas and broth. Bring to a boil.
- Stir in orzo, then reduce heat to a simmer. Cook for 8–10 minutes or until orzo is tender.
- Stir in lemon juice and zest (if using). Season with salt and pepper to taste.
- Remove from heat and stir in chopped parsley or dill.
- Serve hot, with extra herbs or lemon wedges if desired.
Notes
Add baby spinach or kale for more greens.Use gluten-free pasta or rice for a gluten-free version.Stir in tahini or a beaten egg for creaminess.Fresh dill gives a more Mediterranean touch.To avoid mushy pasta, cook orzo separately if planning to store leftovers.
Nutrition
- Serving Size: 1.5 cups
- Calories: 230
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
