Healthy Lemony Cabbage Orzo Soup

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Heat the extra virgin olive oil in a pot and sauté the diced onion until fragrant and softened.
   ▶ ≈0:44
2. 2
   Trim the cabbage, remove the core, chop into small pieces, and rinse thoroughly.
   ▶ ≈2:16
3. 3
   Add the chopped cabbage and celery to the pot with a pinch of salt. Stir well to coat the bottom, then cover and cook for 8–10 minutes to wilt.
   ▶ ≈3:04
4. 4
   Pour in the stock, add the drained and rinsed cannellini beans, and add the fresh thyme stems.
   ▶ ≈4:05
5. 5
   Bring to a boil, then reduce heat and simmer for about 20 minutes until the cabbage is tender.
   ▶ ≈4:55
6. 6
   Stir in the orzo and cracked black pepper. Continue cooking until the orzo is tender and has absorbed the broth.
   ▶ ≈5:15
7. 7
   Remove from heat, stir in the fresh lemon juice, and garnish generously with chopped fresh parsley before serving.
   ▶ ≈5:56