Lemon Vegetable Orzo Soup

Soup in a white bowl on top of an aqua napkin next to a few lemons.

Vegetable orzo soup is loaded with artichokes, mushrooms, orzo, sweet carrots, creamy great northern beans, and the most delicious golden lemon broth. This truly satisfying meal is easy to make and it's ready in one hour!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 80kcal

Author Stacey Eckert

Equipment

6-Quart Dutch Oven or Large Pot
Medium Pot

Ingredients

1 cup uncooked whole wheat orzo
1 medium yellow onion diced
3 medium celery stalks sliced
4 medium carrots sliced
8 oz cremini mushrooms sliced
5 medium garlic cloves minced
1 tsp dried thyme
1 tsp dried rosemary
¼ tsp chili pepper flakes
¼ tsp ground turmeric
½ tsp salt (add more to taste)
¼ tsp black pepper
(2) 14 oz cans great northern beans rinsed and drained
14 oz can artichoke hearts (packed in water, not oil) halved
4 cups vegetable broth
1 cup water
2-3 handfuls fresh spinach
4-5 tbsp fresh lemon juice (add more to taste)
¼ cup fresh flat leaf parsley roughly chopped

Instructions

Cook the orzo in a separate pot while you make the rest of the soup.
(Do this step while the orzo is cooking) In a large dutch oven over medium heat, saute the onions, celery, carrots, and mushrooms until the veggies start to soften and the onions are translucent.
Add thyme, rosemary, chili pepper flakes, turmeric, salt, black pepper, and the minced garlic to the pot. Let it cook for 1-2 minutes.
Next, add the vegetable broth, water, beans, and artichokes to the pot. Increase the heat to medium-high to bring the soup up to a low simmer, and then reduce the heat to medium-low and let it cook for 15-20 minutes or until all the vegetables are tender.
Lastly, stir in 2-3 handfuls of fresh spinach, lemon juice, and fresh parsley. Stir to combine and let the soup cook for about 5 minutes or until the spinach has wilted a little bit.
To serve, put a scoop of the cooked orzo in each bowl and pour the hot soup over it. Garnish with a lemon slice and a sprinkle of parsley.

Notes

Boil the orzo in a separate pot from the soup. If you cook it in the vegetable broth with the rest of the ingredients, it will soak up a lot of the liquid.
To make it gluten-free, use gluten-free orzo, rice, or quinoa.
Store the leftovers in an airtight container in the fridge for 2-3 days or you can freeze it for 2-3 months.

Nutrition