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Greek-Flavored Spinach and Orzo Soup

Yield
Servings
Prep time
30 mins
Course
Soups
Special Diets
Vegan
Food Allergies
Dairy-free | Gluten-free
Source

Description

Here's a lively soup that comes together quickly with leeks, greens, and tiny pasta in a lemony broth.

Ingredients

1 1⁄2 Tolive oil
1 cleeks (cleaned and chopped)
1 red bell pepper (large, and diced)
2 clvgarlic (minced)
3⁄4 corzo
4 cvegetable stock (prepared or homemade)
16 ozdiced tomatoes (canned, not drained)
6 ozspinach (fresh, washed, stemmed, and chopped)
1⁄8 cparsley (fresh, chopped)
1⁄8 cdill (fresh, chopped)
1 lemon (juiced)
  salt
  pepper (freshly ground)

Instructions

Heat the oil in a soup pot. Add the leeks 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 leeks turn golden and the pepper softens.
Add the stock.

Drain the liquid from the canned tomatoes into the soup pot, then finely chop the tomatoes before adding to the soup. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.

Meanwhile, cook the orzo in a separate saucepan until al dente, then drain. Add the cooked orzo to the soup along with the spinach and herbs.
Stir in the lemon juice, then add 1 to 2 cups of water, enough to give the soup a dense but not overly crowded consistency.

Season with salt and pepper, then simmer over very low heat until heated through. Serve.