asparagus frozen peas carrots leek celery garlic orzo
©Kirsten Nunez
vegetable broth white kidney beans fresh dill lemon salt and pepper avocado oil
In a large pot, add the leeks, carrots, and celery. Cook for 5 to 7 minutes, or until slightly tender. Add the minced garlic, salt, and pepper. Cook for another 30 seconds.
©Kirsten Nunez
Add vegetable broth. Simmer for 20 minutes.
©Kirsten Nunez
Add the orzo, asparagus, and peas. You can also add more broth, if needed. Simmer for another 5 minutes, or until the orzo is fully cooked. Remove from the heat.
©Kirsten Nunez
Taste and add more salt and pepper, if needed. Mix in the beans and fresh dill, divide into bowls, and garnish with a sprinkle of fresh lemon juice.
©Kirsten Nunez