Lemon Chickpea Orzo Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 4 cups vegetable broth
• 1 cup water
• 1 cup orzo pasta
• 1 15-ounce can chickpeas, drained and rinsed
• 2 cups fresh spinach, roughly chopped
• 1/4 cup fresh dill, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic and red pepper flakes, sauté for another minute.
3. 3 Stir in vegetable broth and water, bring to a boil.
4. 4 Add orzo and chickpeas, reduce heat, and simmer for 8-10 minutes until orzo is al dente.
5. 5 Stir in spinach and cook until wilted.
6. 6 Remove from heat and stir in lemon juice and dill.
7. 7 Season with salt and pepper to taste. Serve hot, with Parmesan cheese on top if desired.

Equipment

• Large pot
• Wooden spoon

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Substitute kale for spinach for a heartier green.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Replace vegetable broth with chicken broth for additional flavor.

Pairings

• Crusty baguette
• Mixed greens with a lemon vinaigrette

Nutrition

Tips

• For a creamier texture, blend a portion of the soup before adding the spinach.
• If you prefer a thicker soup, cook the orzo separately and add it at the end to control the texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pair with crusty bread and a simple green salad.
• Add a dollop of Greek yogurt for extra creaminess.

FAQ