This soup is super easy to prepare and make and when I tell you it's delicious ... I mean it! You will get so many delicious flavors in every bite.
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery sticks, diced
2 large garlic cloves, finely chopped
1/4 teaspoon red chili flakes
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 can (14 oz / 400 g) cannellini beans, drained and rinsed
3/4 cup (150 g) orzo
6 cups (1.5 liters) vegetable stock
juice of 1/2 lemon (I went ahead and did the whole lemon)
Salt and freshly ground black pepper to taste
Instructions:
Heat the olive oil in a large stock pot or dutch oven and cook the onion, carrot and celery for 6-7 minutes over medium heat until softened.
Stir in the garlic, red chili flakes, dried thyme, oregano and basil and continue to cook for another minute.
Next, add the chickpeas, beans, orzo and vegetable stock. Stir to combine, bring to a boil, then lower the heat and simmer for 10 minutes until the orzo is cooked.
Stir in the lemon and kale and simmer for 1-2 minutes until the kale wilts.
Season to taste and serve immediately with your favorite crusty bread if you like. We paired this soup with grilled cheese (delicious!)
CLICK HERE to see where I found this recipe with Vegan Cocotte
See below my step by step video making it for the first time myself!
Enjoy! I'd love to hear your feedback, send me an email to ChristaCooper@iheartmedia.com and let me know what you think! Oh! And if you have a recipe you'd like me to try, please send it my way!