1small-mediumlemon (zest plus 2-3 tablespoons lemon juice)
1largehandful parsley leaves
1tablespoonextra virgin olive oil
Salt and black pepper to taste
Instructions
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!
⭐️Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Notes
Lemon - Use fresh lemon juice and zest. Bottled lemon juice won’t give the same bright, fresh taste and is usually much more acidic. Start with less lemon juice and taste first, you can always add more but you cant remove it. Everyone prefers a different level of lemon flavor, and not all lemons are the same