Ingredients:
2 tbsp olive oil
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable broth (or chicken broth)
1 cup orzo pasta
1 can (15 oz / 425g) cannellini beans, rinsed & drained
3 cups fresh spinach, roughly chopped
1 lemon (zested & juiced)
1 tsp dried oregano
½ tsp red pepper flakes (optional)
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Sauté Veggies
In a large pot, heat olive oil over medium heat.
Add onion, carrot, and celery. Cook 5–6 minutes until softened.
Stir in garlic and cook for 1 more minute.
Build the Soup Base
Pour in the broth and bring to a boil.
Stir in oregano, salt, pepper, and red pepper flakes (if using).
Cook the Orzo
Add the orzo pasta and cook according to package directions (about 8–10 minutes), stirring occasionally.
Add Beans & Spinach
Stir in the beans and spinach. Cook until spinach is wilted, about 2 minutes.
Finish with Lemon
Stir in lemon juice and zest. Adjust seasoning with more salt, pepper, or lemon juice to taste.
Serve
Ladle into bowls, garnish with parsley, and serve with an extra lemon wedge.
👉 Bright, cozy, and nourishing — this soup is perfect for a refreshing yet hearty meal!
enjoy ❣️