Greek Avgolemono soup with orzo, white beans, and fresh dill

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Greek Avgolemono soup with orzo, white beans, and fresh dill

Greek Avgolemono soup with orzo, white beans, and fresh dill

Dairy-Free, Soy-Free, Vegetarian

2 Servings, 640 Calories/Serving

20–35 Minutes

Our vegetarian version of Greek avgolemono features all the comfort of hot broth and orzo plus sunshiny egg yolks and fresh lemon juice. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 13.4 ounce carton cooked white beans
  • 2 packets vegetable broth concentrate
  • 5 ounces orzo
  • 4 or 5 sprigs organic fresh dill
  • 1 organic lemon
  • 2 eggs
  • 3 ounces organic baby spinach or other leafy greens
Ingredient IQ

It’s kind of a big dill to be cooking with . . . dill. According to the Herb Society of America, this fragrant herb has been prized for thousands of years for its medicinal qualities. In ancient Rome, “gladiators were fed meals covered with dill because it was hoped that the herb would grant them valor and courage.”

Nutrition per serving

Calories 640, Total Fat 26g (33% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 530mg (23% DV), Total Carb. 84g (31% DV), Fiber 10g (36% DV), Total Sugars 10g (Incl. 3g Added Sugars, 6% DV), Protein 21g
Contains: Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the onion

  • Peel and finely chop enough onion to measure ½ cup [1 cup].

In a large sauce pot, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until softened, 4-5 minutes. Meanwhile, prepare the beans.

2

Prep and cook the beans; start the soup

  • Rinse the white beans. Measure 1 cup [2 cups] beans; save the rest for another use.

To the pot with the onion, add 4 cups [8 cups] water and the vegetable broth concentrate and bring to a boil. Add the orzo and cook until almost tender, 5 to 7 minutes. Add 1 cup [2 cups] beans and cook until the beans are heated through, 1 to 2 minutes. Meanwhile, prepare the remaining ingredients.

3

Prep the remaining ingredients; finish the soup

  • Coarsely chop enough dill to measure 1 tablespoon [2 TBL]. Save any remaining dill for another use.
  • Zest and juice the lemon, keeping the zest and juice separate. 
  • Crack the eggs into a medium heatproof bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.

In a slow stream, gradually whisk about 1 cup of the hot broth mixture into the bowl with the eggs until blended. Then whisk the egg mixture into the simmering broth mixture in a slow stream until incorporated. Stir in the spinach, dill, and lemon zest and cook until the spinach is wilted, 1 to 2 minutes. Remove from the heat, stir in 2 tablespoons [¼ cup] lemon juice, and season to taste with salt and pepper.

Serve

Ladle the soup into individual bowls, drizzle each serving with 1 tablespoon oil, and serve. 

 

Kids Can!
  • Rinse and measure the beans.
  • Measure the water for the orzo.
  • Time the orzo. 
  • Juice the lemon. 
  • Drizzle the soup with oil.