Orzo Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Orzo Soup calories by ingredient
Introduction
Adapted from 101cookbooks.com Great, simple, fast recipe. You can toss the tomatoes with somewhere between a teaspoon + of adobo sauce (from can of chipotles) or smoked paprika....more or less depending on how spicy you like your food. Adapted from 101cookbooks.com Great, simple, fast recipe. You can toss the tomatoes with somewhere between a teaspoon + of adobo sauce (from can of chipotles) or smoked paprika....more or less depending on how spicy you like your food.Number of Servings: 4
Ingredients
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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)
Directions
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.
Member Ratings For This Recipe
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