Lemon Orzo Soup (Vegetarian - Ready in 20 Minutes)

Finely dice the onion, celery and garlic. Slice the carrots, I prefer them in slightly larger pieces than the others veggies
In a large pot, saute the onions, celery and carrots in 1 tablespoon of olive oil over medium heat for a few minutes
Once onions are translucent add the garlic, turmeric, season with salt and pepper and saute for a few minutes until fragrant and the vegetables have become yellow in color
Add the flour and stir through, once dissolved add the orzo and toast for 1 minute
Add the vegetable broth, 1 cup of water, the lemon zest, and the cannellini beans - I also include the juice from the can but this is optional. Season with salt and pepper, place the lid on and simmer for 7 minutes over a low heat
Taste the orzo, once cooked to your liking, take off the heat and add the chopped parsley and 2 tablespoons of lemon juice (If you like a more lemony flavor like I do, add a 3rd tablespoon of lemon juice)
Serve up your delicious Lemon Orzo Soup garnished with fresh parsley, cracked black pepper and enjoy!