Lemon Orzo Soup with Spring Vegetables
Brighten Your Bowl with Lemon Orzo Soup with Fava Beans
As the days get longer and the weather warms, our cravings shift towards lighter, brighter flavors. This Lemon Orzo Soup with Fava Beans is the perfect embodiment of spring – fresh, vibrant, and incredibly satisfying. It’s a Mediterranean-inspired dish that’s both comforting and nourishing, packed with seasonal vegetables and a zesty lemon kick.
This isn’t your average soup. The combination of tender orzo pasta, sweet fava beans, and crisp asparagus creates a delightful textural experience. The lemon brightens everything up, while a generous sprinkle of Parmesan adds a savory finish. It’s a complete meal in a bowl, perfect for a quick lunch or a cozy dinner.
What makes this soup special?
- Fava Beans: These vibrant green beans add a unique sweetness and slightly buttery flavor that you won’t find in other soups. Don’t be intimidated by prepping them – it’s a little extra work, but so worth it!
- Lemon Zest & Juice: The lemon is the star of the show, adding a bright, zesty flavor that cuts through the richness of the broth.
- Mediterranean Flavors: This soup is inspired by the fresh, vibrant flavors of the Mediterranean diet, known for its health benefits and deliciousness.
Tips for the Best Lemon Orzo Soup:
- Fresh is Best: Use fresh ingredients whenever possible for the most vibrant flavor.
- Don’t Overcook the Pasta: The orzo should be al dente – slightly firm to the bite.
- Taste and Adjust: Season the soup to your liking with salt, pepper, and lemon juice.
Frequently Asked Questions:
Q: Are fava beans difficult to prepare?
A: They require a little more effort than some other beans, but the process is straightforward. Briefly boiling, shocking in ice water, and peeling off the outer coating is all it takes.
Q: Can I substitute other beans for fava beans?
A: While fava beans offer a unique flavor, you could substitute edamame or lima beans if needed. The flavor profile will be slightly different.
Q: Can I make this soup vegetarian?
A: Absolutely! Simply substitute vegetable broth for the chicken stock.
Q: How long does this soup keep?
A: This soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days. The orzo may absorb some of the broth, so you may need to add a little water or broth when reheating.
We hope you enjoy this bright and flavorful Lemon Orzo Soup with Fava Beans as much as we do! It’s a perfect way to celebrate the flavors of spring and nourish your body with wholesome ingredients.
Lemon Orzo Soup with Fava Beans
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 leeks, white and light green parts only
- 1 cup chopped carrots
- 2 cloves garlic
- Kosher salt
- 6½ cups chicken stock
- 1 pound fava beans (about 1 cup shelled beans)
- ¾ cup whole-wheat orzo
- ½ bunch asparagus (about 12 spears, sliced into ½-inch pieces)
- 1 teaspoon lemon zest
- Juice of 1 small lemon
- Fresh ground pepper
- 2 tablespoons chopped parsley
- Shaved Parmesan cheese for serving
Instructions
- Heat the olive oil a medium dutch oven or heavy-bottomed saucepan over medium heat. When hot, add the leeks, carrots, garlic, and a good pinch of kosher salt and cook for 5-6 minutes until the vegetables are softened. Add the chicken stock and simmer for 10 minutes.
- Meanwhile, prep the fava beans. Put a small pot of water on to boil. Bend the tip of the pod and pull down the seam to “unzip” the pod. Remove the beans inside and discard the pods. Add the beans to the boiling water for 30 seconds. Strain the beans and place them into a bowl of ice water. Once cool, strain them again and peel off each bean’s waxy outer coating. Set the shucked beans aside briefly and get back to your soup.
- Bring the soup to a boil and stir in the orzo. Cook for 7 minutes until the pasta is barely al dente, then add the asparagus and the fava beans. Lower the heat to a simmer and cook for 3 minutes until the asparagus is just tender. Stir in the lemon zest, lemon juice and parsley. Add a generous amount of fresh ground pepper and cook another 1-2 minutes. Taste and add more salt if necessary.
- Ladle soup into bowls and top with plenty of shaved Parmesan. Extra parsley and crushed red pepper are also a good idea.
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