Lemon Orzo Soup

By Cooking With Ayeh · 40 min

Ingredients

Instructions

1. Finely dice the onion, celery and garlic. Slice the carrots into slightly larger pieces than the other vegetables.
2. In a large pot, sauté the onion, celery and carrots in 1 tablespoon of olive oil over medium heat for a few minutes.
3. When the onions are translucent, add the garlic and turmeric, season with salt and pepper, and sauté until fragrant and the vegetables turn yellow.
4. Stir in the flour until dissolved, then add the orzo and toast for 1 minute.
5. Add the vegetable broth, 1 cup of water, the lemon zest and the cannellini beans (with their can liquid, optional). Season with salt and pepper, cover and simmer on low for 7 minutes.
6. Taste the orzo. Once it is cooked to your liking, remove from the heat and stir in the chopped parsley and 2 tablespoons of lemon juice (add a third tablespoon for a more lemony soup).

Summarized from Cooking With Ayeh's video. Watch it for the details.

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