Soups are one of my favorite ways to get in lots of veggies at once, and this orzo soup is a perfect example of that! It's made with a mirepoix of celery, carrots and onion and then handful of kale which wilt down when added to the soup. I also included chickpeas for a little protein and extra fiber. The key to this delicious savory broth is the juice of 1 lemon and a parmesan rind. It's light and refreshing but also rich and flavorful!
Hope you enjoy xo

ingredients
2 tbsp olive oil
2 tbsp minced garlic
1 large yellow onion
4 large carrots
3 celery stalks
1/2 tsp sea salt
1 tsp black pepper
5 cups vegetable broth
1/4 cup grated parmesan
1/2 cup chickpeas
parmesan rind
juice of 1 lemon
1/2 cup orzo
3 cups kale

recipe
add olive oil and minced garlic to a large dutch oven or pan
sautee for 3-5 mins until fragrant while you dice the onion, loosely chop the carrots and dice the celery
add onion, carrots, celery, salt, and pepper to the pot and cook on medium-high heat for 10-12 minutes
add vegetable broth along with parmesan, parmesan rind, lemon juice, and chickpeas, and bring to a boil
once broth is boiling add orzo and cook for ~5 minutes until orzo is al dente
reduce to a simmer and add kale, submerge and stir into soup
serve with a drizzle of olive oil or a sprinkle of parm and enjoy!

Hi! How many servings is this?