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Detailed image of Lemony Greek Chickpea Soup filled with vegetables, chickpeas, and a hint of lemon.

Lemony Greek Chickpea Soup

A bright and hearty soup combining chickpeas, fresh lemon, and greens for a nourishing meal with Greek flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Greek
Servings 4 servings
Calories 350 kcal

Ingredients
  

olive oil

  • 2 Tbsp extra-virgin olive oil Quality olive oil enhances flavor.

vegetables

  • 1.5 cups finely chopped yellow or sweet onion
  • 0.75 cup finely chopped carrots
  • 0.5 cup finely chopped celery

lemon peel

  • 2 strips 2-inch lemon peel Add zest to the soup.
  • 0.25 cup fresh lemon juice Divided usage.

garlic

  • 4 cloves garlic, minced

broth

  • 2 quarts lower-sodium vegetable broth Substitute with chicken broth if desired.

canned chickpeas

  • 2 cans 15.5-oz. chickpeas, rinsed and drained

pasta

  • 0.75 cup dry orzo pasta Regular or whole-wheat.

seasonings

  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp dried oregano

eggs

  • 2 large whole eggs

greens

  • 3 handfuls roughly chopped or shredded kale Can substitute with spinach, Swiss chard, or escarole.

dill

  • 2 Tbsp finely chopped fresh dill Plus more for garnish.

Instructions
 

  • Heat olive oil in a large pot and sauté onions, carrots, and celery until tender.
  • Add garlic, lemon peel, and seasonings; cook for 1 minute.
  • Pour in vegetable broth, chickpeas, and orzo; bring to a boil and simmer until orzo is cooked.
  • Stir in lemon juice, chopped greens, and beaten eggs; cook until greens are wilted and eggs are set.
  • Garnish with chopped dill and serve hot.

Notes

For a creamier texture, blend a portion of the soup before serving.
Keyword chickpeas