Rosemary & Orzo Protein Packed Soup

Rosemary & Orzo Protein Packed Soup:

96 oz organic low sodium vegetable broth
1 package extra firm organic tofu, pressed well
15 oz organic garbanzo beans, drained and rinsed
4-5 servings organic orzo
5 sprigs fresh organic rosemary (put in cheesecloth bag before adding to soup)
3 tsp organic dried thyme
3 organic dried bay leaves
1 medium organic yellow onions, diced
3 large organic celery stalks, chopped
4 organic carrots, diced
4 organic garlic cloves, diced
juice from 1/2 organic lemon
1 mini cheesecloth bag


First, set the tofu to be pressed and then put aside to drain while you prep the veggies.

In a large soup pot over medium heat add the broth, veggies, thyme, rosemary, and bay leaves and bring to a low boil. Cover and let simmer until veggies are soft and cooked. About 20-30 min.

After the soup has been cooking about 15 min, begin cooking the orzo according to directions on package, then add the cubed tofu to the soup.

Finally, once the veggies are cooked, turn the heat to low, add the garbanzo beans and lemon juice, and cook for another 5 minutes.

Add a serving or 1/2 serving of orzo to your bowl, top with the soup, and enjoy!


Healthy Life Tip: For extra protein and whole grains and protein, sub out the orzo for some quinoa!