White Bean Soup with Lemon and Orzo

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Carrots

  Raw

  2 medium or 122g

• Garlic

  Raw

  4 cloves, minced or 12g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Vegetable Broth

  From bouillons. Low sodium

  7 cup or 1.68kg

• Great northern beans

  Mature seeds, canned

  15 oz or 425g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Lemon zest

  1 tsp or 2g

• Dill

  Fresh

  ¼ cup sprigs or 2g

• Orzo

  Meijer

  1 cup dry or 173g

• Spinach

  Raw

  1 cup or 30g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ¼ cup or 60g

Directions

1. In a pot over medium heat, add the onion, carrot, celery, garlic, and oregano. Saute until softened, approximately 5 minutes.
2. Add the vegetable broth, drained and rinsed can of beans, lemon juice and lemon zest to the pot. Bring to a boil, then simmer for 10 minutes covered.
3. Stir in fresh dill and orzo and cook for another 10 minutes until the orzo is cooked through, keeping the lid off and stirring intermittently to prevent the orzo from sticking.
4. Stir in the tahini and turmeric, along with the spinach until heated through. Serve immediately.
5. (source: https://plantyou.com/white-bean-soup-with-lemon-and-orzo-golden-glow-soup/)

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