Lemon Kale Orzo Soup with Chickpeas and White BeansLemon Kale Orzo Soup with Chickpeas and White Beans
Lemon Kale Orzo Soup with Chickpeas and White Beans

Lemon Kale Orzo Soup with Chickpeas and White Beans

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Recipe - ShopRite Wines & Spirits of Newton
LemonKaleOrzoSoupwithChickpeasandWhiteBeans.jpg
Lemon Kale Orzo Soup with Chickpeas and White Beans
Prep Time15 Minutes
Servings8
Cook Time25 Minutes
Calories237
Ingredients
2 tablespoons olive oil
2 celery ribs, chopped
2 medium carrots, chopped
1 small white onion, chopped
3 garlic cloves, minced
2 cups loosely packed baby kale
2 containers (32 ounces each) vegetable broth
1/4 cup fresh lemon juice + 1/4 tsp lemon zest
2 teaspoons chopped fresh thyme
1/2 teaspoon paprika
1 cup dried orzo pasta
1 can chickpeas, drained and rinsed
1 can small white beans, drained and rinsed
Directions
  1. In large saucepot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 8 minutes or until tender.
  2. Add garlic and kale; cook and stir 2 minutes or until kale is wilted and garlic is fragrant.
  3. Add broth, lemon juice, thyme, paprika, lemon zest and 1/4 teaspoon salt; heat to a simmer.
  4. Reduce heat to medium. Add orzo; cook and stir 8 minutes or until al dente.
  5. Add chickpeas and beans; cook and stir 5 minutes or until heated through. Makes about 12 cups.

 

Nutritional Information
  • 5 g Total fat
  • 1 g Saturated fat
  • 0 mg Cholesterol
  • 1038 mg Sodium
  • 39 g Carbohydrates
  • 7 g Fiber
  • 4 g Sugars
  • 0 g Added sugars
  • 10 g Protein
15 minutes
Prep Time
25 minutes
Cook Time
8
Servings
237
Calories

Shop Ingredients

Makes 8 servings
2 tablespoons olive oil
Not Available
2 celery ribs, chopped
Not Available
2 medium carrots, chopped
Not Available
1 small white onion, chopped
Not Available
3 garlic cloves, minced
Not Available
2 cups loosely packed baby kale
Not Available
2 containers (32 ounces each) vegetable broth
Not Available
1/4 cup fresh lemon juice + 1/4 tsp lemon zest
Not Available
2 teaspoons chopped fresh thyme
Not Available
1/2 teaspoon paprika
Not Available
1 cup dried orzo pasta
Not Available
1 can chickpeas, drained and rinsed
Not Available
1 can small white beans, drained and rinsed
Not Available

Nutritional Information

  • 5 g Total fat
  • 1 g Saturated fat
  • 0 mg Cholesterol
  • 1038 mg Sodium
  • 39 g Carbohydrates
  • 7 g Fiber
  • 4 g Sugars
  • 0 g Added sugars
  • 10 g Protein

Directions

  1. In large saucepot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 8 minutes or until tender.
  2. Add garlic and kale; cook and stir 2 minutes or until kale is wilted and garlic is fragrant.
  3. Add broth, lemon juice, thyme, paprika, lemon zest and 1/4 teaspoon salt; heat to a simmer.
  4. Reduce heat to medium. Add orzo; cook and stir 8 minutes or until al dente.
  5. Add chickpeas and beans; cook and stir 5 minutes or until heated through. Makes about 12 cups.