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Lemon Orzo Spinach Soup

Course Soup
Cuisine American
Keyword vegetarian
Total Time 45 minutes
Servings 6
Author Christine Ma

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 celery stalks chopped
  • 3 medium carrots chopped
  • 6 cloves garlic minced
  • salt and pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • ½ teaspoon dried thyme
  • 1 ounce parmesan rind
  • 1 bay leaf
  • 28 ounces canned cannellini beans with liquid
  • 4 cups chicken or vegetable broth
  • 6 cups spinach
  • 2 cups cooked orzo
  • juice of 1 lemon
  • ½ cup grated parmesan
  • ¼ cup chopped fresh parsley
  • ¼ cup fresh dill

Instructions

  • Heat olive in a large saucepot over medium-high heat. Add the chopped onion, celery, and carrots. Season with salt and pepper and saute until the vegetables are translucent, about 5-6 minutes. Add garlic and saute for 1 more minute.
  • Add dried oregano, bay leaf, red pepper flakes, dried thyme, parmesan rind, canned cannellini beans with their liquids, and chicken or vegetable broth. Cover the pot and bring it to a boil. Reduce the heat to medium-low and continue to simmer for 20 minutes.
  • Remove bay leaf and parmesan rind. Add spinach and cooked orzo and cook until spinach wilts about 2-3 minutes. Season the soup with lemon, salt, and pepper.
  • Portion the soup into bowls and top with grated parmesan, fresh parsley, and fresh dill. Serve immediately.

Notes

You need 1 cup of dry orzo to yield 2 cups of cooked orzo.