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.

Avgolemono soup with orzo, white beans, and fresh dill

Vegetarian, Soy-Free, Dairy-Free, Mediterranean

2 Servings, 620 Calories/Serving

20 Minutes

Our vegetarian version of Greek avgolemono soup—a beloved bright, creamy chicken soup—is loaded with butter beans, broccoli leaves, and eggs for a heartwarming meal.

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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.
  • 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 butter beans
  • 4 or 5 sprigs organic fresh dill
  • 1 organic lemon
  • 2 organic eggs

Nutrition per serving

Calories: 620, Protein: 22g (44% DV), Fiber: 9g (36% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 1.5g, Polyunsaturated Fat: 1g, Saturated Fat: 4g (20% DV), Cholesterol: 155mg (52% DV), Sodium: 350mg (15% DV), Carbohydrates: 77g (26% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
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.


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

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. 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 a large frying pan over medium heat, warm 1 to 2 tablespoons oil 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 butter 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 hot liquid into the bowl with the eggs until blended. In a slow stream, gradually whisk the egg mixture into the simmering broth mixture 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. 

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