Lemon Chickpea Orzo Soup

🛒 Ingredients

• Olive Oil 30 g · 265 kcal
• Yellow Onion 150 g · 60 kcal
• Garlic Cloves 15 g · 22 kcal
• Carrots 150 g · 62 kcal
• Celery Stalks 100 g · 16 kcal
• Vegetable Broth 1440 g · 72 kcal
• Canned Chickpeas 240 g · 394 kcal
• Orzo Pasta 180 g · 668 kcal
• Fresh Lemon Juice 60 g · 13 kcal
• Fresh Spinach 140 g · 32 kcal
• Fresh Parsley 10 g · 4 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery; sauté for 5-7 minutes until softened.
2. Stir in minced garlic and cook for another minute until fragrant. Pour in vegetable broth and bring the mixture to a simmer.
3. Add the drained and rinsed chickpeas and orzo pasta to the simmering broth. Cook according to package directions for the orzo, usually 8-10 minutes, or until al dente.
4. Remove the pot from heat and stir in the fresh lemon juice and spinach until the spinach wilts. Season with salt and black pepper to taste.
5. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving. Enjoy immediately.