This creamy tahini orzo soup is described as a favorite, cozy, and perfect for leftovers. It features a rich, savory broth with orzo pasta and chickpeas, brightened by lemon and fresh greens.
Sautée the minced fresh garlic, balsamic vinegar, and diced onion in a large pot on high heat until browned. Add in the chopped carrots and sautée for a couple more minutes. Add in the vegetable broth and bring to a boil. Add in the orzo and drained and rinsed chickpeas, then turn down to medium heat. Once the orzo is cooked, turn off the heat. Add in the diced tomatoes, creamy tahini, and juice of the lemons. Add in all the fresh dill, garlic powder, salt, and black pepper to taste. Taste and adjust seasonings as needed. Stir in the large handful of arugula or baby kale and let them cook down a bit. Enjoy!
