Lemon, Chickpea and Orzo Soup
Pesto-Parmesan Crispbread
Ingredients
- 1 large onion, chopped
- 3 carrots, chopped
- 1 cup chopped celery
- 3 Tbsp olive oil
- 2 (15-oz) cans chickpeas, drained and rinsed
- 5½ cups low-sodium vegetable broth
- ½ (16-oz) pkg orzo
- ¼ cup lemon juice
- 1 tsp salt
- ½ tsp pepper
Instructions
- Sauté onion, carrots, and celery in hot oil in a large Dutch oven over medium-high heat 5 minutes.
- Add chickpeas and broth; bring to a boil. Reduce heat to medium. Add orzo; simmer 20 minutes or until pasta is done. Stir in lemon juice, salt, and pepper.
Side Dish Ingredients
- ½ cup pesto
- 6 slices multigrain crispbread
- 6 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Spread pesto over each crispbread slice; sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
363
|
145
|
508
|
| Fat (g) | 9 | 10 | 19 |
| Sat. Fat (g) | 1 | 3 | 4 |
| Protein (g) | 12 | 6 | 18 |
| Carb (g) | 58 | 10 | 68 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 752 | 387 | 1139 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
