creamy lemon pesto chickpea orzo soup
Rainy summer day soup.
Ingredients
- 2 tbsp butter
- 1/2 cup celery, chopped (about 3 ribs)
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 cup dry orzo
- 6 cups vegetable broth
- 1 can chickpeas, drained
- 3 cups Tuscan kale, chopped
- 1/4 cup lemon juice
- 1/3 cup basil pesto, homemade or storebought
- 1/2 cup heavy whipping cream (or canned coconut milk)
Instructions
- Melt the butter with 1 tablespoon olive oil in a large soup pot or Dutch oven over medium. Saute the celery and onion for 5-6 minutes until softened. Stir in the garlic and Italian seasoning for 1 minute.
- Add the orzo and broth. Bring to a simmer and cook, stirring frequently, for 8-10 minutes until the orzo is softened. Stir in the chickpeas, kale, lemon juice, pesto, and cream until the soup thickens slightly and the kale wilts, about 2-3 minutes. Taste and adjust salt and pepper.
- Sprinkle with fresh ground black pepper and serve with crusty baguette!
Notes
*Pesto: This recipe contains my favorite formula for pesto sauce!
*Vegan: Use canned full-fat coconut milk in place of heavy cream and make sure the pesto you use is vegan.