Spinach, Pasta, and Pea Soup

By á-4131

For a vegetarian version of this lemony soup, use organic or lower-sodium vegetable broth in place of chicken broth.

Cooking Light OCTOBER 2011-7 points plus

Yield: Serves 4

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

Preparation

Step 1

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.