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Lemon Chickpea Orzo Soup

A bright, comforting lemony chickpea and orzo soup with tender vegetables and a parsley-lemon gremolata.
Prep Time10 minutes
Cook Time23 minutes
Total Time33 minutes
Servings: 6 people

Ingredients

  • 2 tablespoons olive oil or vegan butter
  • 1/2 yellow onion chopped
  • 3 sticks celery finely chopped
  • 2 carrots peeled and finely chopped
  • 3-5 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 15.5-ounce cans chickpeas drained and rinsed
  • 6 cups imitation "chicken" broth or vegetable broth
  • 1 cup dry orzo
  • 4 ounces baby spinach
  • 1/2-1 lemon juiced (start with juice of 1/2 lemon)
  • salt to taste plus a pinch for gremolata
  • black pepper to taste
  • 1/2 cup parsley finely chopped (for gremolata)
  • 1/2-1 lemon zest (start with less)

Instructions

  • Heat the oil or vegan butter in a large Dutch oven over medium-high heat.
  • Add the chopped onion, celery, and carrots and sauté for 5 to 7 minutes, until the onion is soft and beginning to brown.
  • Stir in the minced garlic and Italian seasoning and cook for about 30 seconds until fragrant.
  • Sprinkle the all-purpose flour over the vegetables and cook, stirring, for about 1 minute to remove the raw flour taste.
  • Add the drained chickpeas and the broth, stir well to dissolve the flour, then cover and bring the soup to a boil over high heat.
  • Uncover, stir in the dry orzo, reduce heat to medium, and simmer for about 10 minutes, stirring frequently, until the orzo is tender and not sticking to the pot.
  • While the soup simmers, make the gremolata by combining the finely chopped parsley, lemon zest, and a pinch of salt in a small bowl; set aside.
  • When the orzo is cooked, reduce heat to low and stir in the baby spinach and lemon juice (start with juice of 1/2 lemon); cook just until the spinach wilts.
  • Season the soup with salt and black pepper to taste, divide among bowls, and top each serving with the parsley-lemon gremolata.

Equipment

  • large Dutch oven or soup pot
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Small Bowl

Notes

  • Use gluten-free orzo and a GF flour blend for a gluten-free version.
  • Or use 1 tbsp cornstarch dissolved in 2 tbsp water instead of flour to thicken.
  • For oil-free cooking, sauté vegetables in water, adding more as needed.
  • Start with less lemon juice and zest, then adjust to taste.