Orzo Soup with Lemon and Chickpeas

• servings: 4
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 Onion

4 Carrots (peeled and small diced)

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

4 Cloves Garlic (minced)

5 Cups Vegetable Stock

1 Cup Orzo Pasta

1 Can Chickpeas

2 Tablespoons Lemon Juice

2 Tablespoons cornstarch

1 Sprig Rosemary

1 Sprig Fresh Thyme

2 Tablespoons Finely Chopped Fresh Parsley

Directions

In a large pot, sauté the onion and carrots for 5-7 minutes until soft. Season with salt and pepper.

Stir in garlic and cook 30 seconds.

Add the vegetable stock, orzo, chickpeas, lemon juice, cornstarch, rosemary, thyme, and parsley. Bring to a boil and let simmer until pasta is soft - cook time will vary based on your pasta. Serve with a garnish of fresh herbs and lemon, and enjoy!

Notes

For gluten free version, change the orzo and stock powder.

Nutrition

• Calories: 200 kcal
• Total Fat: 2 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1.5 g
• Sodium: 1410 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 8 g