Chickpea orzo soup
Overall rating: 10/10: recommend
1 onion, diced
3 carrots, sliced
2 Tbsp olive oil
2 cloves garlic, minced
2 (32-oz) cartons vegetable broth
2 (15.5-oz) cans chickpeas, rinsed and drained
1 cup orzo
1½ tsp Italian seasoning
1 (5-oz) pkg baby spinach
3 Tbsp lemon juice
2 Tbsp chopped fresh dill
Instructions
Cook onion and carrots in hot oil in a large Dutch oven or stockpot 7 minutes or until lightly browned and tender. Add garlic; cook 1 minute or until fragrant.
Stir in broth, chickpeas, orzo, and Italian seasoning. Bring to a boil, reduce heat, and simmer 15 minutes or until orzo is al dente.
Add spinach, lemon juice, and dill, stirring occasionally until spinach wilts.
Chickpeas are not only a great source of protein, but they are also high in fiber, making them an excellent addition to any diet. Orzo, a type of pasta shaped like rice, complements the chickpeas perfectly in this soup, providing a delightful texture. Include aromatic ingredients like onion, garlic, and fresh dill to enhance the flavor profile. For variations, consider adding other vegetables such as zucchini or kale, giving the soup even more nutritional benefits. This Chickpea Orzo Soup is not only simple to make but can also be prepared ahead of time, making it a great option for meal prepping. Store leftovers in an airtight container in the refrigerator. Serving this delightful soup with a squeeze of fresh lemon juice adds brightness and freshness that enhances the overall taste. Perfect for lunch or dinner, this recipe will surely become a family favorite! Give it a try and let the casserole do the work!
