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Lemony Orzo Spinach Soup

Course Soup
Cuisine American
Keyword vegetarian
Total Time 45 minutes
Servings 4
Author Christine Ma

Ingredients

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

Instructions

  • Heat 1 tablespoon olive in a large saucepot over medium-high heat. Add the chopped onion, celery, carrots, and smashed garlic. Season with salt and pepper and saute until the vegetables are translucent, about 5-6 minutes.
  • Add 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 bay leaf, 1 teaspoon red pepper flakes, 1 parmesan rind, 28 ounces canned cannellini beans with their liquids, and 4 cups 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.
  • Add 6 cups spinach to the soup and cook until wilted, about 2-3 minutes. Add 8 ounces cooked orzo and cook for another 2 minutes. Season the soup with the juice of 1 lemon, salt, and pepper.
  • Portion the soup into bowls and top with grated parmesan, fresh parsley, and fresh dill. Serve hot.