In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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.
In your bag
- 1 organic yellow onion
- 1 cup cooked white beans
- ½ bunch organic broccoli leaves or other leafy greens (about 6 ounces)
- 2 packets vegetable broth concentrate
- 5 ounces orzo
- 4 or 5 sprigs organic fresh dill
- 1 organic lemon
- 2 eggs
Nutrition per serving
Calories 640, Total Fat 26g (33% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 510mg (22% DV), Total Carb. 83g (30% DV), Fiber 10g (36% DV), Total Sugars 11g (Incl. 3g Added Sugars, 6% 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.
Instructions
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 and broccoli leaves.
2
Prep and cook the beans and broccoli leaves; start the soup
- Rinse the white beans.
- Remove any coarse stems from the broccoli leaves; coarsely chop the leaves.
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 the beans and broccoli leaves and cook until the beans are heated through and the broccoli leaves are tender, 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 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.
Serve
Ladle the soup into individual bowls, 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.