Loaded Lemon Artichoke Orzo Soup
This nourishing vegan lemon orzo soup recipe has been fully loaded with the addition of artichokes, mushrooms, and great northern beans. It’s wholesome, nourishing, comfort food! Vegan, soy-free, nut-free, dairy-free.
- 1-2 tbsp olive oil
- 1 medium onion, diced
- 4 medium carrots, sliced
- 3 medium celery sticks, sliced
- 3 cloves of garlic, minced
- ½ lb cremini mushrooms, sliced
- ½ tsp thyme, dried
- ½ tsp rosemary, dried
- 2 (14 oz) cans great northern beans, rinsed and drained
- 4 cups vegetable broth (low sodium)
- Juice of one large lemon
- 1 (9 oz) container of artichoke hearts, halved (in water, not oil)
- ¼ cup flat leaf parsley, fresh
- 1 cup (8 oz) uncooked whole wheat orzo
- Optional - 2 cups of roughly chopped arugula
- Heat oil in a large soup pot or dutch oven over medium heat. Add onions, carrots, mushrooms, and celery, cook for 8-10 minutes, or until tender. Stir in garlic, thyme, and rosemary and cook until fragrant, about 1 minute.
- Add the beans and vegetable broth to the pot. Bring it to a simmer, cover, reduce the heat and let it cook for 10 minutes or until all the vegetables have softened.
- Stir in the lemon juice, artichoke hearts, and parsley. Let the flavors meld by letting it cook for 5 more minutes. Season with salt and pepper.
- Add a ¼ cup of orzo to each bowl of soup. Enjoy!
- Recipe Notes
- If you don't cook the orzo separately, make sure you add enough extra vegetable broth to the soup pot for it to cook in.
- If you don't have great northern beans you could substitute cannellini beans or chickpeas.
- If you aren't a fan of artichokes, jackfruit would be a delicious substitute for the chicken and artichokes. Add the canned young green jackfruit to the soup when you add the beans so it has time to cook and get tender.
- If you put the leftover soup away with the orzo mixed in, it will absorb most of the broth by the next day. You'll need to add additional broth or water when you reheat it.