Orzo Soup
- Number of Servings: 4
Ingredients
7 cups vegetable broth 1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina) 2 cups chard or spinach, chopped 1 14-ounce can of fire-roasted diced tomatoes, well drained 1 teaspoon red pepper flakes. good quality extra virgin olive oil 3 egg whites fine grain sea salt some grated Parmesan cheese (to finish)
Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender - about ten minutes. Stir in the chopped spinach.
In the meantime, heat the tomatoes, red pepper flakes and a splash of extra virgin olive oil in a separate saucepan. Taste, and salt a bit if needed.
Just before serving, Slowly pour the egg whites into the soup, stirring quickly with a whisk. The whites should take on a raggy appearance. Taste and add more salt if needed. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user CATCH23.
In the meantime, heat the tomatoes, red pepper flakes and a splash of extra virgin olive oil in a separate saucepan. Taste, and salt a bit if needed.
Just before serving, Slowly pour the egg whites into the soup, stirring quickly with a whisk. The whites should take on a raggy appearance. Taste and add more salt if needed. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user CATCH23.
Nutritional Info Amount Per Serving
- Calories: 365.5
- Total Fat: 5.1 g
- Cholesterol: 4.0 mg
- Sodium: 193.9 mg
- Total Carbs: 64.0 g
- Dietary Fiber: 7.2 g
- Protein: 15.7 g
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