Lemon White Bean Orzo (Print Version)
A hearty yet light soup with orzo pasta, tender white beans, fresh veggies, and lemony herb broth.
# Ingredients:
→ Base
01 -
6 garlic cloves, minced or smashed
02 -
2 small diced carrots
03 -
1 small chopped onion
04 -
1 teaspoon olive oil
05 -
2 diced celery stalks
→ Main Components
06 -
¾ cup uncooked orzo
07 -
1 can cannellini beans, drained and rinsed
08 -
5 cups of veggie broth
09 -
2 tablespoons vegan butter or canned coconut milk
→ Seasonings & Herbs
10 -
Salt and pepper according to taste
11 -
1 teaspoon dried thyme
12 -
½ teaspoon crushed Italian herbs mix
13 -
1 branch of fresh rosemary
14 -
½ teaspoon of chili flakes
15 -
Juice and zest of a big lemon
16 -
2 dried bay leaves
17 -
¼ cup fresh parsley, chopped up
# Steps:
01 -
In a big pot, warm up the olive oil. Toss in the onion, celery, and carrots with a pinch of salt. Stir while they soften.
02 -
Mix in the garlic, then stir in the beans, vegan butter (or coconut milk), thyme, chili flakes, and Italian seasoning.
03 -
Pour the broth in, sprinkle in some salt, and add the rosemary and bay leaves. Let it gently boil.
04 -
Stir in orzo and let it cook for 10-12 minutes.
05 -
Take off heat. Squeeze in lemon juice, add zest and parsley. Fish out the rosemary and bay leaves before serving. Adjust salt and pepper if needed.
# Helpful Notes:
01 -
Suitable for vegans
02 -
Choose vegan butter or coconut milk as preferred