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
Dairy-Free, Soy-Free, Vegetarian, No Added Sugar
2 Servings, 620 Calories/Serving
Our vegetarian version of Greek avgolemono features all the comfort of hot broth and orzo plus the sunshine of egg yolks and fresh lemon juice.
In your bag
- 5 ounces orzo
- 1 cup vegetable broth
- 1 or 2 organic shallots
- ½ bunch organic broccoli leaves or other leafy greens (about 6 ounces)
- 1 cup cooked white beans
- 4 or 5 sprigs organic fresh dill
- 1 organic lemon
- 2 organic eggs
Calories 620, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 400mg (17% DV), Total Carb. 77g (28% DV), Fiber 10g (36% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 22g
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.
Wash produce before use
Cook the orzo; heat the broth
Bring a large sauce pot of 4 cups [8 cups] salted water to a boil. Add the orzo and cook until just tender, 6 to 8 minutes. Set a fine-mesh strainer over another large sauce pot. Drain the orzo, reserving the cooking water in the second pot; set the orzo aside and wipe out the first pot. Add the vegetable broth to the reserved cooking water and bring to a simmer. Remove from the heat and cover to keep warm. While the water is heating and the orzo is cooking, prepare the vegetables.
Prep and cook the vegetables
- Peel and coarsely chop the shallots.
- Remove any coarse stems from the broccoli leaves; coarsely chop the leaves.
In the same pot used for the orzo, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Stir in the shallots and cook until starting to soften, 1 to 2 minutes. Working in batches if needed, add the broccoli leaves, season with salt and pepper, and cook, stirring frequently, until the vegetables are just tender, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper. While the vegetables are cooking, prepare the remaining ingredients.
Prep the remaining ingredients
- Rinse the white beans.
- 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.
Finish the soup
Bring the vegetable broth mixture to a simmer. 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 orzo, beans, dill, and lemon zest and cook until heated through, 1 to 2 minutes. Remove from the heat, stir in 2 tablespoons [¼ cup] lemon juice, and season to taste with salt and pepper.
Transfer the shallots and broccoli leaves to individual bowls. Ladle the soup over the vegetables, drizzle each serving with 1 tablespoon oil, and serve.
- Measure the water for the orzo.
- Time the orzo.
- Rinse the beans.
- Juice the lemon.
- Drizzle the soup with oil.