Imported from the web

Lemony Chickpea Orzo Soup

Name: Lemony Chickpea Orzo Soup
Prep time: 20 min
Cook time: 31 min
Total time: 51 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp Extra-virgin olive oil (Plus a drizzle for serving, if desired); 1 Yellow onion (Large, chopped); 2 Carrots (Medium, peeled and sliced); 4 stalks Celery (Thinly sliced); 3 cloves Garlic (Minced); 1 tsp Dried thyme; 8 cup Lower-sodium vegetable broth; 2 cans Chickpeas (15.5 oz each; rinsed and drained); 0.75 cup Orzo pasta (Dry; regular or whole-wheat); 2 tbsp Tahini; 3 handfuls Kale (Roughly chopped or shredded; spinach, Swiss chard, or escarole may be substituted); 1 Lemons (Use 1–2 depending on juiciness; add juice and zest from 1, then more from the second if needed); 2 tbsp Fresh dill (Finely chopped, plus more for garnish); Black pepper (Cracked, for garnish); Salt (Adjust seasonings to taste)

Recipe by Dietitian Debbie Dishes Facebook

Imported by Tyffany Patrier on SeeMeCook

A bright, hearty chickpea and orzo soup made creamy by blending some of the broth with tahini rather than dairy. Lemon, fresh dill, and kale give it a fresh, savory finish.

6 servings51 minMediterranean

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Ingredients

2 tbsp Extra-virgin olive oil (Plus a drizzle for serving, if desired)
1 Yellow onion (Large, chopped)
2 Carrots (Medium, peeled and sliced)
4 stalks Celery (Thinly sliced)
3 cloves Garlic (Minced)
1 tsp Dried thyme
8 cup Lower-sodium vegetable broth
2 cans Chickpeas (15.5 oz each; rinsed and drained)
0.75 cup Orzo pasta (Dry; regular or whole-wheat)
2 tbsp Tahini
3 handfuls Kale (Roughly chopped or shredded; spinach, Swiss chard, or escarole may be substituted)
1 Lemons (Use 1–2 depending on juiciness; add juice and zest from 1, then more from the second if needed)
2 tbsp Fresh dill (Finely chopped, plus more for garnish)
Black pepper (Cracked, for garnish)
Salt (Adjust seasonings to taste)

Steps

1
Heat the measured olive oil in a large stockpot or Dutch oven over medium heat.
2
When the oil is hot, add the chopped onion, sliced carrots, and sliced celery. Cook for 10 minutes, stirring occasionally, until softened.
3
Add the minced garlic and dried thyme. Cook for 1 minute, until aromatic.
4
Add the vegetable broth and increase the heat to bring the mixture to a boil.
5
Once boiling, add the rinsed and drained chickpeas and the dry orzo.
6
Simmer uncovered over medium-high heat for 10 minutes, or until the orzo is al dente. Reduce the heat to low.
7
Remove about 1 1/2 cups of soup and transfer it to a blender. Add the tahini and puree until smooth, then pour the mixture back into the pot. Alternatively, use an immersion blender to partially puree the soup.
8
Add the kale and cook over low heat for 5 minutes, or until the greens have wilted.
9
Stir in the juice and zest of 1 lemon. Taste and add more juice and zest from the second lemon if needed.
10
Stir in the finely chopped fresh dill. Taste and adjust the seasonings as needed.
11
Ladle the soup into bowls. Garnish with extra fresh dill, cracked black pepper, and a drizzle of olive oil, if desired.

Notes

Spinach, Swiss chard, or escarole can replace the kale. The recipe gives no measured amount for the optional finishing drizzle of olive oil or extra garnish dill.