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Lemon Chickpea Orzo Soup

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A light, zesty, and hearty vegan soup made with chickpeas, orzo pasta, vegetables, and fresh lemon. Comforting yet refreshing, it’s perfect for weeknight dinners or meal prep.

Ingredients

  1. 2 tbsp olive oil
  2. 1 medium onion, diced
  3. 3 cloves garlic, minced
  4. 2 carrots, diced
  5. 2 celery stalks, diced
  6. 1 can (15 oz) chickpeas, rinsed and drained
  7. 3/4 cup orzo pasta
  8. 6 cups vegetable broth
  9. 3 tbsp fresh lemon juice
  10. 1 tsp lemon zest
  11. 2 tbsp fresh dill or parsley, chopped
  12. Salt and black pepper, to taste
  13. Optional: 2 cups spinach, kale, or zucchini, chopped

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 6–7 minutes.

  1. Stir in garlic and cook until fragrant, about 1 minute.
  2. Add chickpeas and vegetable broth. Bring to a boil.
  3. Stir in orzo and cook until pasta is tender, about 8–10 minutes.
  4. Reduce heat, stir in lemon juice, lemon zest, salt, and pepper.
  5. Add fresh dill or parsley and optional greens, cooking until wilted.
  6. Serve warm with extra lemon wedges if desired.

Notes

  • Use gluten-free orzo for a gluten-free version.
  • For extra richness, stir in a splash of coconut milk.
  • Orzo will absorb broth when stored, so add more broth or water when reheating.
  • Swap chickpeas with cannellini beans for a creamier texture.
  • This soup freezes well, but pasta texture may soften after thawing.

Nutrition

Find it online: https://thefamilycooking.com/lemon-chickpea-orzo-soup/