Greek-Flavored Spinach And Orzo Soup

Recipe Ingredients

1 1/2 tablespoons	22ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion or sliced leek
1 cup	146g / 5.1oz	Red bell pepper - diced (large)
2		Garlic cloves - (to 3) - minced
3/4 cup	120g / 4.2oz	Orzo (rice-shaped pasta)
1		Vegetable bouillon cube
1		Diced tomatoes - (16 oz)
5 oz	142g	Fresh spinach - (to 6) - rinsed, stemmed,
		And chopped
1/4 cup	36g / 1.3oz	Chopped fresh parsley or dill - or more to taste
		= (or a combination)
		Juice of 1 lemon
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oil in a soup pot. Add the onion or leek and saute over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and saute the vegetables for another 5 to 8 minutes, or until the onion or leek turns golden and the red pepper softens.

In the meantime, cook the orzo in a separate saucepan until al dente. When done, drain.

Add the 5 cups water, the bouillon cubes, and tomatoes to the soup pot. Bring to a simmer, cover and simmer gently for 10 minutes.

Add the cooked orzo to the soup along with the spinach and herbs. Stir in the lemon juice, then season with salt and pepper. Serve at once.

This recipe yields 6 to 8 servings.

Description:

"A lively, lemony soup that comes together quickly."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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