Lemon Orzo Bean Soup with Lemon Herb Gremolata

Lemon Orzo Bean Soup with Lemon Herb Gremolata

Ingredients

For the Soup:

  • 3 tbsp extra virgin olive oil (EVOO)
  • 4 shallots, finely chopped
  • 6 garlic cloves, minced
  • 3 celery stalks, finely chopped
  • 2 tbsp fresh sage, finely chopped
  • ½ tsp turmeric

  • 2 cans cannellini beans (400ml each), drained 

  • 1 parmesan rind
  • 1 1/2 cups orzo 
  • 2 lemons (juice for the soup, zest reserved for gremolata)
  • Salt and cracked black pepper, to taste
  • Freshly grated parmesan, to serve

For the Gremolata:

  • ⅓ cup fresh parsley, finely chopped
  • ⅓ cup fresh dill, finely chopped
  • Zest of 2 lemons (reserved from the soup)
  • 1 garlic clove, finely minced
  • Large pinch of salt
  • ⅔ cup extra virgin olive oil

Directions:

Heat the olive oil in a large pot over medium heat. Add the finely chopped shallots and celery and sauté until softened, about 4-5 minutes. Add the garlic, sage, and turmeric. Cook for another 2 minutes until fragrant.

Stir in the drained cannellini beans and season with salt and cracked black pepper. Add 10-12 cups of water (or vegetable broth) and the parmesan rind. Bring to a boil and then let simmer for 15 minutes. Scoop 4 cups of the soup with lots of beans into a high-speed blender and blend until smooth (this brings some thickness and creaminess to the broth). Add back to the soup and bring back to a simmer for another 10 min and then check for seasoning before adding in the orzo and simmer for 10 minutes, stirring occasionally (it can stick to the bottom so be sure to do this) until the orzo is al-dente. Squeeze in the juice of 2 lemons. Taste and adjust seasoning as needed.

In a small bowl, combine the parsley, dill, reserved lemon zest, minced garlic, and salt. Pour in the olive oil and stir to combine.

Ladle the soup into bowls. Top each bowl with a generous spoonful of the gremolata and freshly grated parmesan. Serve with crusty bread on the side for dipping.

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