Greek Orzo Lemon Soup Recipe
CeceliasGoodStuff.com | Good Food for Good People
Greek Lemon Orzo Soup
2015-02-18 10:59:53
Serves 6
Some of you may know that I am part Greek and the Greek in me loves lemon. This recipe for Greek Lemon Orzo Soup is a new creation and it was fabulous in every way. The Kale was a last minute addition to bulk up the soup and it was a perfect compliment. Kales love lemon and it just made the soup hearty and filling. The orzo is a light pasta so it was perfect along with the white beans. I was pleasantly pleased how all the ingredients just worked wonderfully together. My favorite part is the strong lemon taste. So if you love soup, you will be digging on this recipe. Let me hear from you, comment below or post a note to facebook.
Bon Appetit,
Cecelia
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Cook Time
20 min
Ingredients
- 32 ounces chicken broth
- 2 garlic cloves, finely minced
- 1 large leek, cleaned and sliced
- 1 teaspoon fresh thyme
- 1 cup fresh flat leaf parsley, chopped finely
- 2 cups kale, chopped
- 1 cup uncooked orzo pasta
- ¼ cup olive oil
- 1/2 cup lemon juice
- Salt and pepper to taste
- 2 tablespoons Worcestershire
- 2 (15 ounce cans) navy beans
Instructions
- In deep soup pot add olive oil, leeks and garlic; sauté until translucent about 3 minutes. Add parsley, thyme, kale, and mix well. Then add chicken stock, Worcestershire, lemon juice, salt, pepper, and navy beans. Bring to a boil and cook approximately 20 minutes before adding the orzo pasta. Allow the soup with the orzo pasta to boil for about 6 minutes. Turn off heat and allow the orzo to continue cooking mixing every three to four minutes while resting. Cover with lid and let soup rest about 15 minutes before serving.
- This makes 6 -12 servings depending on how deep your soup bowls are. Serve with hard crusty bread or your favorite soup crackers!
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Bon Appetit, Cecelia Dardanes
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