Lemon Orzo Chickpea Soup
Ingredients
- 3 cloves garlic
- 2 carrots
- 1 bunch celery
- 1/2 yellow onion
- 2.5 oz baby kale
- 1 lemon
- 3/4 cup orzo pasta*
- 15 oz chickpeas
- 3 15-oz cans vegetable broth
- 1 T herbs de Provence
- 1 T olive oil
Instructions
- Mince 3 cloves garlic.
- Chop ½ yellow onion.
- Chop 2 carrots & 3 celery stalks.
- Heat 1T olive oil in a large pot over med heat. Add ½ chopped onion, chopped carrots & chopped celery and cook, stirring, ~ 5 mins.
- Add 3 minced garlic cloves & cook for 1 min.
- Add 45oz vegetable broth and bring to a light boil. Add 15oz drained & rinsed chickpeas, 3/4c orzo, 1/2tsp salt, 1/2tsp pepper & 1T herbs de Provence.
- Turn heat to low and simmer ~10 mins or until orzo is al dente.
- Stir in juice of 1 lemon + 2.5oz baby kale. Simmer for ~10 mins. Serve.
Notes
*Read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.