Spinach, Pasta, and Pea Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a vegetarian version of this lemony soup, use organic or lower-sodium vegetable broth in place of chicken broth. 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 |
Directions:
1. 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.
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