Double Greens + Orzo Soup {Vegan}
If you have roughly 45 minutes to spend in the kitchen, Double Greens + Orzo Soup {Vegan} might be a tremendous dairy free recipe to try. This side dish has 230 calories, 11g of protein, and 3g of fat per serving. This recipe serves 7. For $1.77 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Many people made this recipe, and 613 would say it hit the spot. It is brought to you by Everyday Maven. Head to the store and pick up dried thyme, bay leaf, canned red beans, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is excellent. If you like this recipe, take a look at these similar recipes: Orzo Soup (Vegan), Orzo Soup (Vegan), and Lemon, Orzo and Fennel Soup {vegan}.
Servings: 7
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
6 ounces organic baby spinach
1 bay leaf
½ teaspoon freshly ground black pepper plus more to taste
8 cups broth (see NOTES)
1.5 cups red beans (or 1 15-ounce can rinsed and drained)
3 medium carrots, cut into ½" half moons or rounds depending on thickness
1 teaspoon dried thyme
4 cloves garlic, finely chopped
1 teaspoon ground coriander
½ lemon, juiced
1 head Kale, stemmed and cut into bite sized pieces
1 tablespoon kosher salt plus 1.5 teaspoons
1 tablespoon olive oil
¾ cup whole wheat orzo
12 to 15 sprigs parsley
4 cups water
1 large yellow onion, finely chopped
Equipment:
food processor
cheesecloth
bowl
pot
Cooking instruction summary:
Trim ends of garlic and place in bowl of food processor. Process until finely chopped. Peel and quarter onion and place in food processor with garlic. Pulse until finely chopped.Clean and peel carrots. If thin, cut into ½" rounds. If carrots are thick, cut in half lengthwise and slice into ½" half-moons.Wrap parsley and bay leaf in cheesecloth and tie with string or silicone band.If using canned beans, rinse and drain. Measure spices and orzo. Clean kale, remove stems (see NOTES) and cut into thin strips. Cut strips into thirds so that you have bite-sized pieces. Clean spinach and set aside along with kale.Heat a soup pot over medium high heat. Add olive oil. Once hot, add chopped garlic and onion. Cook, stirring occasionally 5 to 7 minutes until soft.Add carrots, 1 tablespoon kosher salt, ½ teaspoon black pepper, 1 teaspoon thyme and parsley/bay leaf bundle. Cook another 5 minutes, stirring occasionally.Add broth and water and bring to a boil.Once boiling, remove parsley and bay leaf packet. Then toss in orzo. Cook for 8 to 10 minutes.Lower heat to medium and add beans, kale and spinach. Cook over medium heat for an additional 10 minutes. Adjust salt and pepper if necessary. Add coriander, crushed red pepper flakes and lemon juice. Serve and Enjoy!
Step by step:
1. Trim ends of garlic and place in bowl of food processor. Process until finely chopped. Peel and quarter onion and place in food processor with garlic. Pulse until finely chopped.Clean and peel carrots. If thin, cut into ½" rounds. If carrots are thick, cut in half lengthwise and slice into ½" half-moons.Wrap parsley and bay leaf in cheesecloth and tie with string or silicone band.If using canned beans, rinse and drain. Measure spices and orzo. Clean kale, remove stems (see NOTES) and cut into thin strips.
2. Cut strips into thirds so that you have bite-sized pieces. Clean spinach and set aside along with kale.
3. Heat a soup pot over medium high heat.
4. Add olive oil. Once hot, add chopped garlic and onion. Cook, stirring occasionally 5 to 7 minutes until soft.
5. Add carrots, 1 tablespoon kosher salt, ½ teaspoon black pepper, 1 teaspoon thyme and parsley/bay leaf bundle. Cook another 5 minutes, stirring occasionally.
6. Add broth and water and bring to a boil.Once boiling, remove parsley and bay leaf packet. Then toss in orzo. Cook for 8 to 10 minutes.Lower heat to medium and add beans, kale and spinach. Cook over medium heat for an additional 10 minutes. Adjust salt and pepper if necessary.
7. Add coriander, crushed red pepper flakes and lemon juice.
8. Serve and Enjoy!
Nutrition Information:
covered percent of daily need
