In a pot over medium heat, add the onion, carrot, celery and garlic. Sauté until softened, approximately 5 minutes.
Add the vegetable broth, drained and rinsed can of white beans, lemon juice and lemon zest to the pot. Bring to a boil, then simmer for 10 minutes covered.
Stir in the kale, fresh dill and orzo and cook for another 10 minutes until the orzo is cooked through, keeping the lid off and stirring intermittently to prevent the orzo from sticking.
Stir in the tahini and turmeric until combined and heated through. Enjoy!
