Ingrédients:
- 1 tsp olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 2 small carrots, diced
- 6 cloves garlic, crushed and minced
- 2 tbsp canned coconut milk or vegan butter
- 1 can cannellini beans, rinsed and drained
- 1 tsp dry thyme
- 1/2 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 sprig Rosemary
- 2 bay leaves
- 5 cups vegetable broth
- 3/4 cup dry orzo
- Juice and zest of 1 large lemon
- 1/4 cup chopped parsley Salt and pepper to taste
Instructions:
In a large pot over medium heat, add olive oil, carrot, onion, celery and a pinch of salt. Stir and allow to cook until softened.
Add in garlic and sauté until fragrant then stir in white beans coconut milk thyme pepper flakes and Italian seasoning.
Combine and then pour in vegetable broth and add in a pinch of salt, bay leaves and sprig of Rosemary. Bring pot to a low boil and add orzo.
Stir well and allow to cook for 10-12 minutes to cook orzo. Remove from heat and squeeze in lemon juice and add lemon zest.
Remove bay leaves and Rosemary sprig. Stir in parsley and allow to naturally soften in the soup. Adjust salt and pepper to taste and enjoy.
