The “Zesty Lemon White Bean Orzo Soup” is a vegan and easy-to-make recipe that promises a bright and flavorful experience. It’s crafted with lemon juice and zest to ensure a vibrant taste, mixed into a garlicky and herb-filled soup broth. This soup is particularly special for its bold lemon flavor, complemented by ample garlic and fresh herbs, making it not just a treat for the taste buds but also a fragrant addition to your kitchen. Key ingredients include garlic, coconut milk or butter, cannellini beans, a mix of fresh and dry herbs like thyme, Italian seasoning, rosemary, and bay leaves, with a hint of red pepper flakes for a bit of spice, and orzo pasta. The recipe emphasizes the importance of using quality vegetable broth and seasoning well to achieve a rich and comforting bowl of soup.
Ingredients:
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
Directions:
In a large pot over medium heat, add olive oil, carrot, onion, celery, and a pinch of salt. Stir and cook until softened.
Add in garlic and sauté until fragrant, then stir in white beans, coconut milk, thyme, pepper flakes, and Italian seasoning.
Pour in vegetable broth, add a pinch of salt, bay leaves, and rosemary sprig. Bring to a low boil.
Add orzo, stir well, and cook for 10-12 minutes.
Remove from heat, squeeze in lemon juice, and add lemon zest.
Remove bay leaves and rosemary sprig. Stir in parsley and let it naturally soften in the soup. Adjust salt and pepper to taste.
Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 6