Lemon White Bean Orzo Soup

Lemon white bean orzo soup with spinach, garlic, Parmesan, and broth. This easy stovetop vegetarian soup is ready in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic
• 6 cups low-sodium vegetable broth
• 2 15-ounce cans cannellini beans
• 1 cup orzo
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 5 ounces baby spinach
• 1 medium lemon
• 0.75 cup parmesan cheese

Cooking instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the garlic and cook for 30 seconds, stirring, until fragrant. (about 1 min) — Medium heat
2. Add the broth, beans, orzo, salt, and pepper. Bring to a boil, then reduce the heat and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the orzo is tender. (about 12 min) — Simmer
3. Stir in the spinach and cook for 1 to 2 minutes, until wilted. (about 2 min) — Medium-low heat
4. Remove the pot from the heat. Stir in the lemon zest, 2 tablespoons lemon juice, and Parmesan until combined. Taste and adjust salt, pepper, or lemon juice before serving. (about 2 min) — Off heat