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Greek Spinach and orzo soup Recipe

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This recipe for Greek Spinach and orzo soup is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
5 cups vegetable broth
1 15-ounce can diced tomatoes
6 ounces (about 6 cups) spinach, coarsely chopped
2/3 cup (about 1 ounce) Italian parsley, chopped
1/2 cup (3.5 ounces) uncooked orzo pasta
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 to 1/2 cup freshly-squeezed lemon juice, to taste
Directions:
Directions:
Place the olive oil in a large pot over medium heat. When hot, add the diced onion and cook, stirring occasionally, until the onion has softened, about 5 to 7 minutes.
Add the red bell pepper and garlic, and cook until the pepper softens, about 5 more minutes. Add the vegetable broth and tomatoes, then cover the pot, raise the heat to high, and bring to a boil.
Once it is boiling, add the spinach, parsley, and orzo. Stir well to combine, and return to a boil. Then cover the pot, reduce the heat to low, and simmer, stirring occasionally, until the orzo is fully cooked, about 10 minutes.
Remove from heat and add the salt, pepper, and lemon juice. Taste for seasonings and lemon, and add more as needed.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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