Lemon Cannellini Orzo 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
Preparation
In a large pot over medium heat, add olive oil, carrot, onion, celery and a pinch of salt and stir until softened
Add garlic and sauté until fragrant, then stir in white beans, coconut milk, thyme, pepper flakes, and Italian seasoning
Combine and pour in vegetable broth, add a pinch of salt, bay leaves, and sprig of Rosemary
Bring to a low boil and add orzo, then stir well and cook for 10-12 minutes until orzo is done
Remove from heat and squeeze in lemon juice and add lemon zest
Remove bay leaves and Rosemary sprig
Stir in parsley and allow it to soften naturally in the soup
Adjust salt and pepper to taste and enjoy
Notes
Quality of herbs makes a big difference in flavor
Use a lot of garlic or add garlic powder for a garlicky taste
Use a large lemon, or about 2 small lemons if needed to brighten the flavor
