Lemony Chickpea Soup

abcnews.go.com

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2 tablespoons extra-virgin olive oil

1 ½ cups finely chopped yellow or sweet onion

¾ cup finely chopped carrots

½ cup finely chopped celery

Two 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)

Two 15.5-ounce cans chickpeas, rinsed and drained

¾ cup dry orzo pasta (regular or whole-wheat)

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon dried oregano

2 large whole eggs, plus 2 egg yolks

3 handfuls roughly chopped or shredded kale (substitute spinach, Swiss chard, or escarole)

2 tablespoons finely chopped fresh dill, plus more for garnish

Directions at abcnews.go.com

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