Lemony Greek Chickpea Soup

dishingouthealth.com

Barbara Hart

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

Directions at dishingouthealth.com

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