Lemon Orzo Soup (Vegetarian – Ready in 20 Minutes) Recipe
Introduction
This vibrant Lemon Orzo Soup is a comforting vegetarian dish that’s ready in just 20 minutes. Featuring tender vegetables, creamy cannellini beans, and a bright lemony finish, it’s perfect for a quick and healthy meal any day of the week.
Ingredients
- 1 cup orzo pasta
- 1 small onion
- 2 medium carrots
- 2 medium celery sticks
- 2 garlic cloves
- 1 can (14oz / 400g) cannellini beans
- ½ teaspoon turmeric powder
- 4 cups vegetable broth – low sodium
- ¼ cup plain all purpose flour
- 1 small-medium lemon (zest plus 2-3 tablespoons lemon juice)
- 1 large handful parsley leaves
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Step 1: Finely dice the onion, celery, and garlic. Slice the carrots; slightly larger pieces than the other vegetables work best.
- Step 2: In a large pot, sauté the onions, celery, and carrots in 1 tablespoon of olive oil over medium heat for a few minutes until softened.
- Step 3: When the onions are translucent, add the garlic, turmeric, salt, and pepper. Sauté for a few minutes until fragrant and the vegetables develop a yellow tint.
- Step 4: Stir in the flour until dissolved, then add the orzo pasta and toast it for 1 minute while stirring.
- Step 5: Pour in the vegetable broth, 1 cup of water, lemon zest, and cannellini beans (including the beans’ liquid if desired). Season with salt and pepper, cover with a lid, and simmer over low heat for 7 minutes.
- Step 6: Once the orzo is cooked to your liking, remove from heat. Stir in chopped parsley and 2 tablespoons of lemon juice. Add more lemon juice if you prefer a tangier flavor. Serve garnished with fresh parsley and cracked black pepper.
Tips & Variations
- For a creamier soup, blend half of the cooked beans with a bit of broth before adding them back into the pot.
- If you like more texture, reserve some beans whole and add them after blending the rest.
- Use gluten-free flour and orzo if you need a gluten-free version.
- Adding a pinch of red pepper flakes can give the soup a gentle spicy kick.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the soup if it thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of pasta instead of orzo?
Yes, small pasta shapes like ditalini or tiny shells work well in this soup. Avoid large pasta as it may alter the texture.
Is this soup completely vegan?
Yes, this recipe uses only plant-based ingredients, making it suitable for vegans.
PrintLemon Orzo Soup (Vegetarian – Ready in 20 Minutes) Recipe
This vibrant and comforting Lemon Orzo Soup is a delightful vegetarian dish, ready in just 22 minutes. Featuring tender orzo pasta, cannellini beans, fresh vegetables, and bright lemon zest and juice, this soup balances creamy, tangy, and savory flavors perfectly. With a hint of turmeric adding warmth and color, it’s a nourishing, quick meal ideal for any season.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1 small onion, finely diced
- 2 medium carrots, sliced into slightly larger pieces
- 2 medium celery sticks, finely diced
- 2 garlic cloves, finely diced
- 1 large handful parsley leaves, chopped
- Zest from 1 small-medium lemon
Pantry Items
- 1 cup orzo pasta
- 1 can (14oz / 400g) cannellini beans, including juice
- ½ teaspoon turmeric powder
- ¼ cup plain all purpose flour
- 4 cups low sodium vegetable broth
- 1 cup water
- 2–3 tablespoons lemon juice (from the same lemon as zest)
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Prepare the vegetables. Finely dice the onion, celery, and garlic. Slice the carrots into slightly larger pieces to add texture to the soup.
- Sauté the base vegetables. In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the diced onions, celery, and carrot slices, sautéing for a few minutes until the onions become translucent and the vegetables soften.
- Add garlic and seasonings. Stir in the garlic and turmeric powder, seasoning with salt and black pepper to taste. Continue sautéing for another few minutes until the mixture is fragrant and the vegetables develop a warm yellow color.
- Create the roux and toast the orzo. Sprinkle the flour over the vegetable mixture and stir thoroughly until dissolved. Add the orzo pasta and toast it for about 1 minute to enhance its flavor.
- Add liquids and simmer. Pour in the vegetable broth, 1 cup of water, lemon zest, and add the entire can of cannellini beans including their juice. Season again with salt and pepper. Cover the pot with a lid and simmer over low heat for 7 minutes, or until the orzo reaches your preferred level of tenderness.
- Finish with fresh herbs and lemon juice. Remove the soup from heat. Stir in the chopped parsley and 2 tablespoons of fresh lemon juice. For a more pronounced lemon flavor, add a third tablespoon of lemon juice. Adjust seasoning if needed.
- Serve. Ladle the soup into bowls, garnish with additional fresh parsley and cracked black pepper, and enjoy your comforting Lemon Orzo Soup!
Notes
- For extra protein, add cooked shredded chicken or tofu if desired, though this will no longer keep it vegetarian.
- You can substitute orzo with other small pasta shapes like acini di pepe or Israeli couscous.
- Use low sodium vegetable broth to control salt levels; adjust seasoning accordingly.
- For a gluten-free version, replace orzo with gluten-free pasta.
- The soup can be refrigerated for up to 3 days and reheats well on the stovetop or microwave.
Keywords: lemon orzo soup, vegetarian soup, quick soup recipe, Mediterranean soup, orzo pasta soup, cannellini bean soup, lemon soup, healthy vegetarian meals
