This is weird. It’s Fall right? It isn’t exactly Fall here in Seattle yet. And, it hasn’t really rained since the end of June.

Don’t get me wrong – I AM NOT in any way shape or form complaining. I love it. I just don’t know what to expect next.

Could it possibly stay like this? Even for just a couple more weeks? If so, I will gladly take it.

The realist in me says not to get my hopes up so I started getting back into the swing of “Fall things” anyway, like making a pot of soup every week and planning casseroles, roast chicken and dinners that most likely require some oven time. Or at least way more oven time than I was generally comfortable with in the summer.

Last week I made that amazing Vegetarian Hot & Sour soup (more than a couple times) but this week I didn’t have time to pick up the ingredients for the soup I had in mind so I took inventory and made this rustic vegan soup up based on what I had in my fridge and pantry.

I am really happy with it – it’s not only super tasty but easy to make, really satisfying and a huge portion (2 cups) is only 4 Points Plus.

NOTES:

5.0 from 2 reviews

Double Greens + Orzo Soup {Vegan}
 
Prep:

Cook:

Total:

 

4 Points Plus — Recipe Makes 7 Servings — Individual Serving is 2 Cups
By:
Serves: 7

Ingredients

  • 1 tablespoon olive oil
  • 4 cloves garlic, finely chopped
  • 1 large yellow onion, finely chopped
  • 3 medium carrots, cut into ½” half moons or rounds depending on thickness
  • 1 tablespoon kosher salt plus 1.5 teaspoons
  • ½ teaspoon freshly ground black pepper plus more to taste
  • 1 teaspoon dried thyme
  • 12 to 15 sprigs parsley
  • 1 bay leaf
  • 8 cups broth (see NOTES)
  • 4 cups water
  • ¾ cup whole wheat orzo
  • 1.5 cups red beans (or 1 15-ounce can rinsed and drained)
  • 1 head Kale, stemmed and cut into bite sized pieces
  • 6 ounces organic baby spinach
  • 1 teaspoon ground coriander
  • ⅛ teaspoon crushed red pepper flakes (or more to taste)
  • ½ lemon, juiced

Instructions
PREP:
  1. Trim ends of garlic and place in bowl of food processor. Process until finely chopped. Peel and quarter onion and place in food processor with garlic. Pulse until finely chopped.
  2. Clean and peel carrots. If thin, cut into ½” rounds. If carrots are thick, cut in half lengthwise and slice into ½” half-moons.
  3. Wrap parsley and bay leaf in cheesecloth and tie with string or silicone band.


  4. If using canned beans, rinse and drain. Measure spices and orzo. Clean kale, remove stems (see NOTES) and cut into thin strips. Cut strips into thirds so that you have bite-sized pieces. Clean spinach and set aside along with kale.
COOK:
  1. Heat a soup pot over medium high heat. Add olive oil. Once hot, add chopped garlic and onion. Cook, stirring occasionally 5 to 7 minutes until soft.
  2. Add carrots, 1 tablespoon kosher salt, ½ teaspoon black pepper, 1 teaspoon thyme and parsley/bay leaf bundle. Cook another 5 minutes, stirring occasionally.
  3. Add broth and water and bring to a boil.
  4. Once boiling, remove parsley and bay leaf packet. Then toss in orzo. Cook for 8 to 10 minutes.
  5. Lower heat to medium and add beans, kale and spinach. Cook over medium heat for an additional 10 minutes.


  6. Adjust salt and pepper if necessary. Add coriander, crushed red pepper flakes and lemon juice. Serve and Enjoy!