Spring Lemon Chickpea Soup with Dill Pesto and Toasted Pine Nuts

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, finely chopped
• •3 garlic cloves, minced
• •1 medium carrot, peeled and diced
• •1 stalk celery, diced
• •4 cups vegetable broth
• •2 cups cooked chickpeas (or 1 can, drained and rinsed)
• •1 cup canned diced tomatoes
• •1/2 cup orzo pasta
• •1 medium lemon, juice and zest
• •1/4 teaspoon red pepper flakes
• •1/2 teaspoon dried thyme
• •1/2 teaspoon dried oregano
• •Salt and freshly ground black pepper, to taste
• •2 tablespoons fresh dill, chopped
• •1/4 cup pine nuts, toasted
• •1/4 cup grated Parmesan (optional, for garnish)
• •For Dill Pesto:
• •1 cup fresh dill leaves, loosely packed
• •1/4 cup parsley leaves, loosely packed
• •2 tablespoons olive oil
• •2 tablespoons lemon juice
• •1 clove garlic
• •Salt and pepper to taste

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes.

2. 2

   Stir in thyme, oregano, and red pepper flakes, cooking for 1 minute until fragrant.

3. 3

   Pour in the vegetable broth, diced tomatoes, and chickpeas. Stir well and bring to a gentle boil.

4. 4

   Add orzo and reduce heat to maintain a simmer. Cook until orzo is tender, about 8-10 minutes.

5. 5

   Stir in the lemon juice, zest, and fresh dill. Season with salt and pepper.

6. 6

   While the soup simmers, prepare the dill pesto by blending dill, parsley, olive oil, lemon juice, garlic, salt, and pepper together until smooth.

7. 7

   Toast pine nuts in a dry skillet over medium-low heat until golden brown. Set aside.

8. 8

   Serve soup hot, garnished with a dollop of dill pesto, toasted pine nuts, and grated Parmesan if desired.