Lemon 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
Scale
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
