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, then stir and cook until softened.
Add garlic and sauté until fragrant.
Stir in white beans, coconut milk, thyme, pepper flakes, and Italian seasoning.
Combine and pour in vegetable broth, then add a pinch of salt, bay leaves, and sprig of Rosemary.
Bring the pot to a low boil and add orzo.
Stir well and cook for 10-12 minutes to cook the orzo.
Remove from heat and squeeze in lemon juice, then add lemon zest.
Remove bay leaves and Rosemary sprig.
Stir in parsley and allow it to naturally soften 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 to brighten the flavor.
