Lemon Garlic Chickpea Orzo Soup

$- 1 cup orzo pasta - 1 can (15 oz) chickpeas, drained and rinsed - 1 medium onion, diced - 3 cloves garlic, minced - 1 carrot, diced - 2 stalks celery, diced - 6 cups vegetable broth - 2 cups fresh spinach - 1 lemon, zested and juiced - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped for garnish This soup is not just tasty; it is also packed with health benefits. Chickpeas are full of protein and fiber. They help keep you full and support good digestion. Spinach adds iron and vitamins A and C, which are great for your health. Garlic boosts your immune system and may lower blood pressure. Lemon adds vitamin C too, which helps your body fight off colds. If you need a gluten-free option, swap the orzo with rice or gluten-free pasta. For a low-sodium version, choose low-sodium vegetable broth. If you want a vegan twist, this recipe is already vegan! Just skip the red pepper flakes if you prefer no spice. You can also use kale or Swiss chard instead of spinach. {{ingredient_image_1}} To make this tasty Lemon Garlic Chickpea Orzo Soup, start by heating olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté these veggies for about 5 to 7 minutes. You want them soft but not mushy. Then, add minced garlic and sauté for one more minute. The smell will be amazing! Next, stir in drained chickpeas, dried oregano, and red pepper flakes if you like some heat. Season with salt and pepper. Cook this mix for another 2 minutes. Now, pour in your vegetable broth and bring it to a rolling boil. When it boils, lower the heat to a gentle simmer. Now, add 1 cup of orzo pasta. Cook the pasta for 8 to 10 minutes. Check it often. You want it to be al dente, which means it should still have a bit of bite. After that, toss in 2 cups of fresh spinach, lemon zest, and lemon juice. Let it simmer for another 2 minutes. The spinach will wilt down nicely. Lastly, taste the soup and adjust the seasoning with more salt and pepper if needed. Serve it hot, and enjoy! To cook orzo perfectly, watch the time closely. Overcooking can make it mushy. Always check the package instructions for timing. Stir the orzo in the pot to prevent it from sticking together. If you want to make it ahead, cook the orzo separately. Add it just before serving to keep it firm. For a beautiful finish, serve the soup in rustic bowls. Add a drizzle of extra olive oil on top for richness. A sprinkle of fresh parsley adds color and flavor. You can also add a lemon wedge on the side. This extra touch makes the soup look and taste even better! When you make Lemon Garlic Chickpea Orzo Soup, avoid overcooking the orzo. Overcooked orzo can turn mushy. Cook it just until it is al dente. Also, be sure to add the spinach at the end. This keeps it fresh and bright. Don't skip the lemon juice; it adds a vital zing to the soup. Lastly, check the seasoning. Taste as you go to get it just right. To boost the flavor, use fresh herbs like dill or basil. They add a lovely aroma. You can also add a splash of white wine before the broth. This gives depth to the soup. If you like spice, increase the red pepper flakes. This will give your soup a warm kick. For a richer taste, drizzle a bit of good olive oil on top before serving. Store any leftover soup in an airtight container. It will keep well in the fridge for about three days. If you want to freeze it, leave out the orzo. Add it fresh when you reheat. This helps keep the texture perfect. To reheat, warm it gently on the stove. You can add a splash of water or broth if it gets too thick. Enjoy your soup warm and fresh! Pro Tips Fresh Herbs Matter: Use fresh parsley for garnish instead of dried to elevate the flavor and presentation of your soup. Adjust the Heat: If you prefer a spicier soup, increase the amount of red pepper flakes or add a dash of hot sauce before serving. Make It Creamy: For a creamier texture, stir in a splash of coconut milk or heavy cream just before serving. Storage Tips: This soup can be stored in the fridge for up to 3 days, but the orzo may absorb too much broth. Add extra broth when reheating. {{image_2}} For more protein, add cooked chicken or shrimp. They boost flavor and make the soup heartier. You can use shredded rotisserie chicken for ease. If you prefer plant-based options, try adding tofu. Firm tofu works best; just cube it and stir it in during cooking. Feel free to mix in your favorite veggies. Zucchini or bell peppers add color and taste. Chopped kale or Swiss chard can replace spinach easily. Use what you have on hand. Each choice brings a new twist to the soup. To make this soup gluten-free, swap orzo for gluten-free pasta. Rice works too, but adjust cooking time. To keep it vegan, ensure your broth is vegetable-based. This soup is already vegan, thanks to chickpeas and veggies. Enjoy it guilt-free! To keep your Lemon Garlic Chickpea Orzo Soup fresh, place it in an airtight container. Let it cool first, then store it in the fridge. It will last up to four days. When you're ready to eat, just reheat on the stove. You can freeze this soup for later. Portion the cooled soup into freezer-safe containers. Leave some space at the top for expansion. It can stay in the freezer for up to three months. To eat, thaw in the fridge overnight and reheat. When considering the shelf life of your ingredients, here’s what to know: - Orzo pasta: Lasts up to two years in a cool, dry place. - Chickpeas: Canned chickpeas last for 3-5 years if unopened. Once opened, use them within 3-4 days. - Fresh spinach: Stays good for about 3-7 days in the fridge. - Vegetable broth: Unopened broth can last up to a year. Opened broth should be used within 3-5 days. By following these storage tips, you can enjoy your delicious soup on another day! Yes, you can make this soup ahead of time. I often prepare it a day in advance. The flavors blend and become richer as it sits. Just store it in an airtight container in the fridge. When ready to eat, reheat the soup gently on the stove. If the orzo absorbs too much broth, add a bit of water or broth when reheating. This soup still tastes great after a day or two in the fridge. This soup is tasty on its own, but you can pair it with many sides. I love serving it with crusty bread for a comforting meal. A simple green salad also complements the soup well. You could drizzle olive oil and balsamic vinegar over the salad. For a heartier option, try grilled cheese sandwiches or quesadillas. These sides add a fun twist and make the meal more filling. Using a slow cooker is easy! Start by sautéing the onion, carrot, celery, and garlic in a pan. Then, add these to your slow cooker with the other ingredients. Combine the vegetable broth, chickpeas, orzo, and spices. Cook on low for 6-8 hours or on high for 3-4 hours. When you’re ready to serve, stir in the spinach, lemon juice, and zest. Let it cook for an extra 15 minutes to wilt the spinach. Enjoy a warm, hearty soup with minimal fuss! In this article, we explored the essential ingredients for a tasty Lemon Garlic Chickpea Orzo Soup. We discussed their health benefits, suitable substitutions, and tips for perfect cooking. I shared common mistakes to avoid and ways to enhance flavors. We also looked at how to store leftovers and freezing options. Enjoy experimenting with your own variations and don't hesitate to make it your own. This soup is not just a dish; it's a chance to get creative in your kitchen. Happy cooking!$

A refreshing and hearty soup made with orzo, chickpeas, and fresh vegetables, flavored with lemon and garlic.

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Prep Time 15

Cook Time 15

Total Time 30

Ingredients

1 cup orzo pasta
1 can (15 oz) chickpeas, drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
1 medium carrot, diced
2 stalks celery, diced
6 cups vegetable broth
2 cups fresh spinach
1 whole lemon, zested and juiced
1 teaspoon dried oregano
0.5 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
to taste salt
to taste pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the chickpeas, dried oregano, red pepper flakes (if using), salt, and pepper, cooking for another 2 minutes.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to a gentle simmer and add the orzo pasta. Cook according to package instructions, typically around 8-10 minutes, until the orzo is al dente.
Stir in the fresh spinach, lemon zest, and lemon juice. Simmer for an additional 2 minutes until the spinach is wilted.
Adjust seasoning with more salt and pepper as desired.
Serve hot, garnished with chopped parsley.

Notes

Serve the soup in rustic bowls, drizzling a bit of extra olive oil on top and a wedge of lemon on the side for added flavor.

Keyword chickpeas, healthy, orzo, soup, vegetarian