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+ servings
Nicole Grace

Lemony Orzo Chickpea Soup: Discover This Delightful Recipe!

A refreshing and hearty Lemony Orzo Chickpea Soup that combines the flavors of fresh vegetables, chickpeas, and orzo pasta in a delicious broth.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mediterranean
Calories: 220

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium carrots diced
  • 2 celery stalks diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 6 cups vegetable broth
  • 1 cup orzo pasta
  • 1 can 15 ounces chickpeas, drained and rinsed
  • 1 cup fresh spinach chopped
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
  3. Add the dried thyme, oregano, and red pepper flakes (if using) to the pot. Stir well to combine and cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, add the orzo pasta and cook according to package instructions, usually about 8-10 minutes.
  5. When the orzo is al dente, stir in the chickpeas and chopped spinach. Cook for an additional 2-3 minutes until the spinach is wilted.
  6. Remove the pot from heat and stir in the lemon juice. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 30gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 400mgFiber: 6gSugar: 3g

Notes

  • For a heartier soup, add diced potatoes or zucchini along with the carrots and celery.
  • Substitute quinoa for orzo for a gluten-free option, adjusting cooking time as needed.

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