LEMON WHITE BEAN ORZO SOUP

This soup is made with fresh veggies, which makes for a nice springtime soup!

WFPB, Vegan, Vegetarian

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Ingredients

• Drizzle of EVOO

• 1 shallot, diced

• 3 celery stalks, diced

• 2 carrots, shredded or diced

• 1 bunch of broccolini, chopped

• 1 can of cannellini beans, rinsed and drained

• 1/2 t dried thyme

• 1/2 t lemon pepper

• 1 t each of dried basil, oregano, and parsley

• 1 t Himalayan pink salt

• freshly cracked pepper (to your liking)

• 1/2 t crushed red pepper flakes

• 6 garlic cloves, minced

• 2 T almond milk

• 5-1/2 c vegetable broth

• 1 bay leaf

• 1/2 c nutritional yeast

• 3/4 c uncooked orzo

• 2 T freshly squeezed lemon juice

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Directions

In a soup pot, add a drizzle of olive oil, shallot, carrot, celery, broccolini, and all of the dried spices. Stir and cook until softened slightly. Add in the garlic and sauté until fragrant.

Add the beans, almond milk, broth, bay leaf, and nutritional yeast. Bring to a low boil. Add the orzo and cook for 10 minutes.

Remove from heat and discard the bay leaf. Stir in the lemon juice and serve. Add more salt and pepper if needed. Enjoy!