Lemon Kale Orzo Soup with Chickpeas and White Beans

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Recipe - ShopRite Wines & Spirits of Newton

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

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