Lemon Orzo Soup

Name: Lemon Orzo Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 1/2 medium yellow onion chopped; 2 medium carrots chopped; 2 celery ribs chopped; 1/2 tsp sea salt; Freshly ground black pepper; 2 garlic cloves grated; 4 cups vegetable broth; 1 tbsp fresh thyme leaves; 1/2 cup dry orzo; 1 cup cooked cannellini beans drained and rinsed; 2 cups fresh spinach; 2 tbsp fresh lemon juice; Fresh parsley or dill optional

Brothy lemon orzo soup with white beans, thyme, and spinach — comforting but light, ready in forty minutes.

DifficultyEasyTotal time40 minServes4

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Overview

Prep10 min

Cook30 min

Total40 min

Servings4

DifficultyEasy

Equipment

Large pot
Cutting board
Chef's knife

Method

Start the base

Heat the olive oil in a large pot over medium heat.

Soften the vegetables

Add the onion, carrots, celery, salt, and black pepper. Cook for 6 to 8 minutes, until the vegetables soften.

Add broth and orzo

Stir in the garlic, then add the vegetable broth, thyme, orzo, and cannellini beans.

Simmer

Simmer uncovered for about 20 minutes, until the orzo is tender.

Wilt the spinach

Stir in the spinach and lemon juice. Cook just until the spinach wilts.

Season and serve

Taste, adjust the seasoning, and finish with black pepper and fresh parsley or dill.

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Tips

NoteThe orzo keeps absorbing liquid after the soup is finished. If you're reheating leftovers the next day, add a splash of water or broth.

NoteAnd don't add the lemon too early. I like it at the end, where the flavor stays bright.

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Nutrition

AllergensGluten

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Storage

RefrigeratorUp to 3 days. The orzo keeps absorbing liquid, so add a splash of water or broth when reheating.

Frequently asked

Can I make it ahead?+

Yes — cook it fully, then loosen with broth when reheating. The lemon stays bright even on day two.

Can I use another bean?+

Cannellini is my pick, but great northern or chickpeas work the same way.

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Start the base

Soften the vegetables

Add broth and orzo

Simmer

Wilt the spinach

Season and serve

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