As we make our way through the month of January it is quite cold and snowy in some parts of the world. That is why we were delighted to see this scrumptious and warming "cold weather" comfort meal, as the recipe author says; featuring the likes of lemon, artichoke, and dill with the bite of white bean and potato. Nosh away!
1 cup onion, chopped
2 cups yellow potato, cut into bite-sized cubes
6 cloves garlic, minced
1/2 15-ounce can artichoke hearts, drained and roughly chopped
1 Tbsp. dried dill weed
1 tsp. ground black pepper
1/2 tsp garlic powder
Juice of 1 lemon
Zest of 1 lemon
2 15-ounce cans reduced/no salt white beans + juice from 1 can
4 cups low sodium vegetable broth
1/3 cup orzo
1. Saute onion over medium heat until soft. Add the potato cubes and garlic and cook for an additional 5 minutes.
2. Stir in the artichoke hearts, dill weed, pepper, garlic, lemon, lemon zest, beans, and bean water. Stir to combine, then let cook for 1-2 minutes.
3. Pour in the vegetable broth, bring the soup to a boil, then turn down the heat so that the soup simmers gently. Cook until potatoes are soft, 20-25 minutes.
4. Add the orzo and cook until tender.
Find more delicious winter vegan recipes at AnUnrefinedVegan.com.
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