Spinach, Pasta, and Pea Soup

7 points plus Yield: Serves 4 Nutritional Information Amount per serving Calories: 290 Fat: 6.7g Saturated fat: 1.7g Monounsaturated fat: 3.1g Polyunsaturated fat: 0.5g Protein: 14g Carbohydrate: 43.8g Fiber: 7.2g Cholesterol: 6mg Iron: 2.8mg Sodium: 648mg Calcium: 163mg

Spinach, Pasta, and Pea Soup

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • ¾

    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

  • ½

    teaspoon freshly ground black pepper

  • teaspoon salt

  • 1

    (6-ounce) package fresh baby spinach

  • cup grated Parmesan cheese


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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