Spinach, Pasta & Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon extra-virgin olive oil3 garlic cloves, thinly sliced2 thinly sliced green onions4 cups fat-free, lower-sodium chicken broth2 cups water3/4 cup uncooked orzo1 tablespoon grated lemon rind1 (15-ounce) can no-salt-added chickpeas (garbanzobeans), drained1 tablespoon chopped fresh oregano1 tablespoon lemon juice1/2 teaspoon freshly ground black pepper1/8 teaspoon salt1 (6-ounce) package fresh baby spinach1/3 cup grated Parmesan cheese
Heat a large saucepan over high heat. Add olive oil to pan; swirl to coat. Add garlic and onions; sauté 30 seconds, stirring constantly.
Add chicken broth and 2 cups water; bring to a boil. Add orzo, lemon rind, and chickpeas. Cover and cook 10 minutes or until orzo is done. Stir in oregano and next 4 ingredients (through spinach).
Ladle 1 3/4 cups soup into each of 4 bowls; top each serving with about 4 teaspoons cheese.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TCMPENICK.
Add chicken broth and 2 cups water; bring to a boil. Add orzo, lemon rind, and chickpeas. Cover and cook 10 minutes or until orzo is done. Stir in oregano and next 4 ingredients (through spinach).
Ladle 1 3/4 cups soup into each of 4 bowls; top each serving with about 4 teaspoons cheese.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TCMPENICK.
Nutritional Info Amount Per Serving
- Calories: 284.3
- Total Fat: 7.8 g
- Cholesterol: 11.5 mg
- Sodium: 1,561.7 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 7.4 g
- Protein: 13.9 g
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