Lemon Chickpea Orzo Soup

Ingredients

1 yellow onion, diced
3 carrots, diced
4 garlic cloves, minced
1/2 teaspoon black pepper
8 cups veggie broth
1 cup orzo
2 15 oz. cans chickpeas, drained and rinsed
1/4 cup tahini
2 large lemons, juiced
1-2 handfuls fresh kale or spinach, chopped
1-2 tablespoons fresh dill, chopped

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Method

Add the onion, carrots, garlic, and black pepper to a large dutch oven or stock pot. Sauté for about 5 minutes over medium-high heat, adding veggie broth or water as needed to keep from sticking

Next, add the veggie broth, orzo, and chickpeas. Stir and bring to a boil, then reduce the heat to medium-low and simmer for about 7-8 minutes to allow the orzo to cook.

Finally, stir in the tahini, lemon juice, greens, and dill. Cook for about a minute or two just to allow the greens to cook.

Serve and enjoy!