Lemony Chickpea Soup
Herbed French Bread
Ingredients
- 1 (15.5-oz) can cannellini beans, drained and rinsed
- 4 cups vegetable broth, divided
- 1 onion, diced
- 3 carrots, sliced
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- 2 (15.5-oz) cans chickpeas, drained and rinsed
- 1 cup orzo
- 1½ tsp Italian seasoning
- 1 (6-oz) pkg baby spinach
- 3 Tbsp lemon juice
- 2 Tbsp chopped fresh dill
Instructions
- Combine cannellini beans and 1 cup broth in a blender; process until smooth.
- Cook onion and carrots in hot oil in a large Dutch oven or stockpot 7 minutes or until lightly browned and tender. Add garlic; cook 1 minute or until fragrant.
- Add pureed cannellini beans, chickpeas, 3 cups broth, orzo, and Italian seasoning, stirring to combine. Bring to a boil, reduce heat to medium, and simmer 20 to 25 minutes or until soup thickens and pasta is al dente. Add spinach, lemon juice, and dill, stirring until spinach wilts.
Side Dish Ingredients
- ½ (14-oz) loaf French bread
- 3 Tbsp olive oil
- 1½ tsp Italian seasoning
Side Dish Instructions
- Preheat broiler. Cut bread in half lengthwise, and place, cut sides up, on a baking sheet. Drizzle with oil; sprinkle with Italian seasoning. Broil 2 to 3 minutes or until toasted.
Budget Friendly Meal Plan
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