Greek-flavored Spinach and Orzo Soup
- Number of Servings: 6
Ingredients
1.5 tablespoons Olive oil1 cup leek1 large red bell (capsicum) peppers3 cloves garlic6 cups vegetable bouillon1 (16 oz) can Italian-Style tomatoes, drained¾ cup orzo6 oz. fresh spinach¼ cup parsley, chopped1 large lemon, juiced1 pinch salt1 pinch pepper
Heat the oil in a soup pot. Add the leek and saute over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and saute the vegetables for another 5 to 8 minutes, or until golden and the pepper softens.
Add the bouillon. Drain the liquid from the canned tomatoes into the soup pot, then chop the tomatoes finely before adding to the soup. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Meanwhile, cook the orzo in a separate saucepan until al dente, then drain. Add the cooked orzo to the soup along with the spinach and herbs.
Stir in the lemon juice. If the soup is too dense, add a small amount of water. Season with salt and pepper. Simmer over very low heat until well heated through then serve.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEDISKY.
Add the bouillon. Drain the liquid from the canned tomatoes into the soup pot, then chop the tomatoes finely before adding to the soup. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Meanwhile, cook the orzo in a separate saucepan until al dente, then drain. Add the cooked orzo to the soup along with the spinach and herbs.
Stir in the lemon juice. If the soup is too dense, add a small amount of water. Season with salt and pepper. Simmer over very low heat until well heated through then serve.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEDISKY.
Nutritional Info Amount Per Serving
- Calories: 115.8
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 850.2 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 1.9 g
- Protein: 3.6 g
Member Reviews