Chickpea Orzo Soup Recipe

In a large pot or Dutch oven, heat the olive oil over medium heat. When the oil is shimmering, add the onion, carrot, and celery, and sauté until the onions are translucent, 5 to 7 minutes. Add the garlic, thyme, bay leaf, salt, and pepper, and cook for another 1 to 2 minutes.

Add the vegetable broth and chickpeas and bring to a boil. Add the orzo and reduce the heat to medium-low. Cook at a low boil for 8 to 10 minutes, until the orzo is tender.

Remove from the heat and remove the herbs. Stir in the lemon juice and white miso. Add the baby kale and mix until wilted. Serve immediately, garnished with fresh parsley.