🥘 Ingredients
- orzo 8 oz
- fat garlic cloves 6
- small green cabbage 1 ½ lb
- vegan butter or extra virgin olive oil 3 tbsp
- red pepper flakes ½ tsp
- Better Than Bouillon Vegetarian No Chicken Base 1 tbsp
- water 5 cup
- medium lemon 1
- fresh dill 1 cup
- cannellini beans or other white beans 1
- white miso 1 tbsp
- Kosher
- Drizzle of good-quality extra virgin olive oil
- Crusty bread to serve 4
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If you bought vegetable broth instead of bouillon, use 5 cup of broth instead of the bouillon and water. Storage: Store the soup in the fridge for up to 5 days. Reheat on the stovetop (or in the microwave) until heated through. Top with extra virgin olive oil right before serving, if desired. Nutrition boost: Serve with whole wheat seeded bread, or use whole wheat orzo. For more veggies, add in some chopped baby spinach in the last minute of cooking the cabbage.
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1Gather: orzo , fat garlic cloves , small green cabbage , vegan butter or extra virgin olive oil , red pepper flakes , Better Than Bouillon Vegetarian No Chicken Base , water , medium lemon , fresh dill , cannellini beans or other white beans , white miso , Kosher salt and freshly cracked black pepper. For the for finishing:: Drizzle of good-quality extra virgin olive oil , Crusty bread to serve .
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2Cook the orzo. Bring a medium saucepan of water to a boil for the orzo.
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3Meanwhile, prep the veggies. Chop the garlic cloves. Thinly slice the green cabbage.
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4Once the water is boiling, cook the orzo according to package instructions, then drain. Set aside until step 7.
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5Sauté the garlic. Heat a Dutch oven over medium heat with the butter, and once melted, add the garlic and red pepper flakes. Cook for 2 minutes , stirring frequently, or until the garlic just starts to turn color.
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6Add the cabbage, and cook for 3-4 minutes , stirring occasionally until the cabbage is starting to soften but not wilted. Add the Better Than Bouillon and water, and cover to bring to a boil. Lower the heat and simmer for 3 to 4 minutes until the cabbage is tender. While this cooks, zest and juice the lemon; chop the dill. Drain and rinse the beans.
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7Remove the soup from the heat. Scoop out a ladle of the hot broth into a glass. Whisk the miso into the broth to dissolve.
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8Stir the miso broth into the soup along with the cooked orzo, beans, lemon zest, 2 tbsp lemon juice, and dill. Season with salt and freshly cracked black pepper until well seasoned.
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9Divide among bowls. Drizzle with olive oil and serve with toasted bread, if desired.