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Lemony Greek Chickpea Soup
Ingredients
  • 2 Tbsp. extra-virgin olive oil
  • 1 ½ cups finely chopped yellow or sweet onion
  • ¾ cup finely chopped carrots
  • ½ cup finely chopped celery
  • 2 (2-inch) strips lemon peel, plus ¼ cup fresh lemon juice, divided
  • 4 garlic cloves, minced
  • 2 quarts (8 cups) lower-sodium vegetable broth (sub chicken broth if not making vegetarian)
  • 2 (15.5-oz.) cans chickpeas, rinsed and drained
  • ¾ cup dry orzo pasta (regular or whole-wheat)
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. dried oregano
  • 2 large whole eggs, plus 2 egg yolks
  • 3 handfuls roughly chopped or shredded kale (sub spinach, Swiss Chard, or escarole)
  • 2 Tbsp. finely chopped fresh dill, plus more for garnish
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