Here's a lively soup that comes together quickly with leeks, greens, and tiny pasta in a lemony broth.
Prep.
Category:
Tags:
Ingredients
For 6 Serving(s)
greek-flavored-spinach-and-orzo-soup
- 1 1/2 T olive oil
- 1 c leeks
- 1 red bell pepper
- 2 clv garlic
- 3/4 c orzo
- 4 c vegetable stock
- 16 oz diced tomatoes
- 6 oz spinach
- 1/8 c parsley
- 1/8 c dill
- 1 lemon
- salt
- pepper
Greek-Flavored Spinach and Orzo Soup Directions
- 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.