Lemony-Leeky Orzo Soup

This was way better than it has any right to be. Leeks make everything taste so buttery. The squirt of lemon takes it over-the-top.

Ingredients:
1 tbsp olive oil
1 leek, prepared via Note below
2-3 celery ribs, sliced 
2 carrots, sliced 
¼ cup fresh dill, chopped 
1 can (15-oz) chickpeas, drained and rinsed 
1-2 lemons, cut in half 
½ cup orzo 
1 quart vegetable broth 
1 bag (5-oz) baby spinach 
crackers 

Directions:

1. Line a large skillet with oil. 
2. Add leek, celery, and carrots, and sauté until vegetables are just tender. 
3. Stir in orzo. 
4. Add broth plus 2 cups water. 
5. Cover, bring to a boil, then reduce heat to low and simmer until orzo is fully cooked, 10 minutes.  
6. Stir in chickpeas and dill, plus salt and pepper if desired. 
7. Add spinach just before serving, stirring a few times so it softens in. 
8. Squeeze lemon juice into soup before eating. 
9. Serve with crackers.

Notes:

• Use only the white and light green parts of the leek. Halve lengthwise then slice. 
• Per serving: 284 calories, 3.3g fat, 48.9g carbs, 7.5g fiber, 4.8g sugars, 14.5g protein (Crackers not included in this analysis.)