Spinach, Pasta, and Pea Soup

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

Spinach, Pasta, and Pea Soup
Spinach, Pasta, and Pea Soup

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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