Weight Watchers Lemon Chickpea Orzo Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup whole wheat orzo pasta
• Zest of 1 lemon
• Juice of 1 lemon
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon slices (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Pour in the low-sodium vegetable broth and bring the mixture to a simmer.
4. Add the drained and rinsed chickpeas, whole wheat orzo pasta, lemon zest, lemon juice, dried thyme, and dried oregano to the pot. Stir to combine.
5. Season with salt and black pepper to taste. Adjust the seasoning as needed.
6. Simmer the soup for about 10-12 minutes or until the orzo pasta is cooked al dente and the vegetables are tender.
7. Remove the pot from heat. Taste and adjust the lemon, salt, or pepper if necessary.
8. Ladle the soup into bowls and garnish with fresh chopped parsley and lemon slices.
9. Serve hot and enjoy!

WW Points (Approximate per Serving):

The points can vary based on ingredients and portion sizes. For a typical serving size, it’s 3WW points,