Lemony Spinach and Orzo Soup
Heat oil in a large pot over medium-high heat. Add onion, celery, carrots, and garlic, sauté until tender, about 5 minutes.
Add broth and lemon juice, stir to combine, and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and cook for 15 minutes.
Add the chickpeas, stir to combine. Add spinach, one handful at a time, waiting until the first handful has wilted before adding the next.
Add the cooked orzo and stir to combine.
Divide soup between bowls, garnish with dill, and season to taste with salt and pepper. TIP: Most measuring cups have both Imperial and metric units. Check the other side of yours for the 1 cup and ½ cup markings.
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