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+ servings

Lemon Orzo Soup with Spring Vegetables

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: 4 servings


  • 2 tablespoons extra virgin olive oil
  • 2 leeks white and light green parts only
  • 1 cup chopped carrots
  • 2 cloves garlic
  • Kosher salt
  • cups chicken stock
  • 1 pound fava beans about 1 cup shelled beans
  • ¾ cup whole-wheat orzo
  • ½ bunch asparagus about 12 spears, sliced into ½-inch pieces
  • 1 teaspoon lemon zest
  • Juice of 1 small lemon
  • Fresh ground pepper
  • 2 tablespoons chopped parsley
  • Shaved Parmesan cheese for serving


  • Heat the olive oil a medium dutch oven or heavy-bottomed saucepan over medium heat. When hot, add the leeks, carrots, garlic, and a good pinch of kosher salt and cook for 5-6 minutes until the vegetables are softened. Add the chicken stock and simmer for 10 minutes.
  • Meanwhile, prep the fava beans. Put a small pot of water on to boil. Bend the tip of the pod and pull down the seam to “unzip” the pod. Remove the beans inside and discard the pods. Add the beans to the boiling water for 30 seconds. Strain the beans and place them into a bowl of ice water. Once cool, strain them again and peel off each bean’s waxy outer coating. Set the shucked beans aside briefly and get back to your soup.
  • Bring the soup to a boil and stir in the orzo. Cook for 7 minutes until the pasta is barely al dente, then add the asparagus and the fava beans. Lower the heat to a simmer and cook for 3 minutes until the asparagus is just tender. Stir in the lemon zest, lemon juice and parsley. Add a generous amount of fresh ground pepper and cook another 1-2 minutes. Taste and add more salt if necessary.
  • Ladle soup into bowls and top with plenty of shaved Parmesan. Extra parsley and crushed red pepper are also a good idea.