Description
A refreshing and hearty soup made with chickpeas, orzo, and lemon for a zesty flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 medium lemon, juiced and zested
- 2 cups spinach, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until soft.
- Stir in vegetable broth, chickpeas, orzo, thyme, and oregano. Bring to a boil.
- Reduce heat and simmer for 10-12 minutes, or until orzo is tender.
- Stir in lemon juice, lemon zest, and spinach. Cook for an additional 2-3 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- For added flavor, consider adding a pinch of red pepper flakes.
- Works well with other vegetables like carrots or celery.
- Can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg