Chickpea Orzo Soup Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon olive oil
  • ½ medium yellow onion, diced
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 cups vegetable broth
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 cup uncooked orzo
  • ⅓ cup fresh lemon juice
  • 2 tablespoons white miso
  • 2 large handfuls baby kale
  • 2 to 3 tablespoons fresh parsley, chopped, for garnish
Directions
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. When the oil is shimmering, add the onion, carrot, and celery, and sauté until the onions are translucent, 5 to 7 minutes. Add the garlic, thyme, bay leaf, salt, and pepper, and cook for another 1 to 2 minutes.
  2. Add the vegetable broth and chickpeas and bring to a boil. Add the orzo and reduce the heat to medium-low. Cook at a low boil for 8 to 10 minutes, until the orzo is tender.
  3. Remove from the heat and remove the herbs. Stir in the lemon juice and white miso. Add the baby kale and mix until wilted. Serve immediately, garnished with fresh parsley.