Chickpea Orzo Soup

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  3 medium or 183g

• Celery

  Raw

  3 stalk, medium or 120g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  15 oz or 425g

• Bay leaf

  Spices

  1g

• Vegetable Broth

  From bouillons. Low sodium

  8 cup or 1.92kg

• Lemon juice

  Raw

  1 tbsp or 15g

• Parsley

  Raw

  3 tbsp or 11g

• Orzo

  Safeway

  1 cup dry or 173g

Directions

1. Heat the olive oil in a large stock pot over medium-low heat. Add the onion, carrots, celery, salt, and pepper. Cook, stirring occasionally, until the vegetables soften, about 10 minutes. Stir in the garlic and vegetable seasoning.
2. Add the chickpeas, bay leaf, 7 cups of broth, and orzo. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the orzo is al dente, about 8 minutes.
3. Stir in the lemon juice and fresh parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Add the extra cup of broth if a more brothy soup is preferred. Serve immediately.

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