Spinach, Pasta & Pea Soup

Spinach, Pasta & Pea Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spinach, Pasta & Pea Soup calories by ingredient
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Introduction

For a vegetarian version of this lemony soup, use organic
or lower-sodium vegetable broth in place of chicken
broth.
For a vegetarian version of this lemony soup, use organic
or lower-sodium vegetable broth in place of chicken
broth.

Number of Servings: 4

Ingredients

    1 tablespoon extra-virgin olive oil
    3 garlic cloves, thinly sliced
    2 thinly sliced green onions
    4 cups fat-free, lower-sodium chicken broth
    2 cups water
    3/4 cup uncooked orzo
    1 tablespoon grated lemon rind
    1 (15-ounce) can no-salt-added chickpeas (garbanzo
    beans), drained
    1 tablespoon chopped fresh oregano
    1 tablespoon lemon juice
    1/2 teaspoon freshly ground black pepper
    1/8 teaspoon salt
    1 (6-ounce) package fresh baby spinach
    1/3 cup grated Parmesan cheese

Tips

I added some Zucchini to it as well and it was super yummy!


Directions

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.

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