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
Stir and allow to cook until softened
Add in garlic and sauté until fragrant then stir in white beans, coconut milk, thyme, pepper flakes, and Italian seasoning
Combine and then pour in vegetable broth and add in a pinch of salt, bay leaves and sprig of Rosemary
Bring pot to a low boil and add orzo
Stir well and allow to cook for 10-12 minutes to cook orzo
Remove from heat and squeeze in lemon juice and add lemon zest
Remove bay leaves and Rosemary sprig
Stir in parsley and allow to naturally soften in the soup
Adjust salt and pepper to taste and enjoy
Notes
Quality of herbs makes a big difference in flavor
I also like this garlicky, so use a lot of garlic to achieve this or add some additional garlic powder to it as it cooks
I used a large lemon
If you have a small lemon, use about 2 to brighten this up
