Lemony White Bean, Potato & Artichoke Soup with Orzo

• Vegan

• Produce

  • 1/2 15-ounce can Artichoke hearts
  • 1 tbsp Dill weed, dried
  • 6 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 Lemon, Juice of
  • 1 Lemon, Zest of
  • 1 Onion, large
  • 2 cups Yellow potato

• Canned Goods

  • 4 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 1/3 cup Orzo

• Baking & Spices

  • 1 tsp Black pepper, ground

• Drinks

  • 1 can 2 15-ounce cans reduced/no-salt white beans + juice from

Found on anunrefinedvegan.com

Description

Ingredients

• 1 large onion, chopped
• 2 cups yellow potato cut into bite-sized cubes
• 6 cloves garlic, minced
• 1/2 15-ounce can artichoke hearts, drained and roughly chopped
• 1 Tbsp. dried dill weed
• 1 tsp. ground black pepper
• 1/2 tsp. garlic powder
• juice of 1 lemon
• zest of 1 lemon
• 2 15-ounce cans reduced/no-salt white beans + juice from 1 can*
• 4 cups low sodium vegetable broth
• 1/3 cup orzo

Directions

• Saute onion over medium heat until soft. Add the potato cubes and garlic and cook for an additional 5 minutes. Stir in the artichoke hearts, dill weed, pepper, garlic, lemon, lemon zest, beans and bean water. Stir to combine, then let cook for 1-2 minutes. Pour in the vegetable broth, bring the soup to a boil, then turn down the heat so that the soup simmers gently. Cook until potatoes are soft, 20-25 minutes. Add the orzo and cook until tender.

Nutrition