Loaded Lemon Artichoke Orzo Soup Recipe

This nourishing vegan and vegetarian orzo soup is fully loaded with the addition of artichokes, mushrooms, and great northern beans. It's wholesome, nourishing, comfort food! Vegan, soy-free, nut-free, dairy-free.

Ingredients:

1 tbsp olive oil

1 medium onion, diced

4 medium carrots, sliced

3 celery sticks, sliced

4 cloves of garlic, minced

1/2 lb cremini mushrooms, sliced

1 tsp thyme, dried

1 tsp rosemary, dried

2 (14 oz) cans great northern beans, rinsed and drained

4 cups vegetable broth (low sodium)

Juice of one large lemon

9 oz jar of artichoke hearts, halved (in water, not oil)

2 cups arugula or spinach

1/4 cup flat leaf parsley, fresh

1 cup (8 oz) uncooked whole wheat orzo

Instructions:

Cook the orzo according to package instructions. 

Heat oil in a large soup pot over medium heat. Add onions, carrots, mushrooms, and celery and cook until soft. Stir in garlic, thyme, and rosemary and cook until fragrant, about 1 minute. 

Add the beans and vegetable broth to the pot. Bring it to a simmer, cover, reduce the heat and let it cook for 10 minutes or until all the vegetables have softened.

Stir in the lemon juice, artichoke hearts, any greens you want to use (spinach, arugula, kale), and parsley. Let the flavors meld by letting it cook for 5 more minutes. Season with salt and pepper.  

Add a 1/4 cup of the cooked orzo to each bowl and pour the hot soup over it.