Ingredients
Vegetables and Herbs
- 1 small onion, finely diced
- 2 medium carrots, sliced
- 2 medium celery sticks, finely diced
- 2 garlic cloves, finely diced
- 1 large handful parsley leaves, chopped
- Zest of 1 small-medium lemon
Pantry
- 1 cup orzo pasta
- 1 can (14 oz / 400 g) cannellini beans, drained (reserve juice optionally)
- ½ teaspoon turmeric powder
- ¼ cup plain all-purpose flour
- 4 cups low sodium vegetable broth
- 1 cup water
Seasoning and Oil
- 1 tablespoon extra virgin olive oil
- 2 to 3 tablespoons lemon juice (from the small-medium lemon)
- Salt and black pepper to taste
Instructions
- Prepare the vegetables: Finely dice the onion, celery, and garlic. Slice the carrots into slightly larger pieces than the other vegetables to retain a bit of texture.
- Sauté the base vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onions, celery, and carrots, sautéing them together for a few minutes until the onions become translucent.
- Add garlic and spices: Stir in the garlic and turmeric powder, seasoning with salt and pepper. Continue to sauté for a few more minutes until fragrant and the vegetables have developed a yellow hue from the turmeric.
- Incorporate flour and orzo: Sprinkle in the flour and stir thoroughly to dissolve it into the vegetable mixture. Add the orzo pasta and toast it for about 1 minute to enhance its flavor.
- Add liquids and beans: Pour in the vegetable broth, 1 cup of water, lemon zest, and the drained cannellini beans along with their juice if desired. Season with salt and pepper again. Cover the pot with a lid and reduce the heat to low, letting it simmer gently for 7 minutes.
- Final touches and serve: Check the orzo for doneness. Once cooked to your liking, remove the pot from heat. Stir in the chopped parsley and 2 tablespoons of fresh lemon juice. For a more pronounced lemon flavor, add a third tablespoon of lemon juice. Serve the soup garnished with extra fresh parsley and freshly cracked black pepper for an extra burst of freshness and seasoning.
Notes
- Using low sodium vegetable broth allows you to better control the salt levels in the soup.
- To intensify the lemon flavor, feel free to add up to 3 tablespoons of lemon juice as per taste.
- The reserved bean juice can be added for extra flavor and creaminess, but it is optional.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegan version, this recipe is already suitable as it contains no animal products.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
