Although Philly has had its mildest winter in my memory… I still am craving SOUP. Two weeks ago, I took a stab at Tomato Balsamic Soup which turned out to be fantastic. This week, I decided to make a chicken broth based soup to keep things on the lighter side.
Spinach, Pasta, and Pea Soup
Recipe modified from: Cooking Light
Makes 4 Servings , <300 Calories per serving
1 Tablespoon EVOO
3 cloves Garlic
2 thinly sliced Green Onions
4 cups Fat-Free Chicken Broth (Better than Bouillon)
2 cups Water (depending on how much broth you like! I added another cup)
¾ cups uncooked Orzo
1 Tablespoon Grated Lemon Rind
1 (15oz) can Low-Salt Chickpeas, drained
1 Tablespoon chopped Italian Parsley (fresh)
1 Tablespoon chopped Cilantro (Fresh)
1 Tablespoon Lemon Juice
½ teaspoon freshly ground Black Pepper
1/8 teaspoon Salt (don’t use if you use regular chicken broth)
1 (6oz) package Fresh Baby Spinach
1 Tablespoon Grated Romano Cheese (or parmesan)
1. Heat olive oil in a large saucepan. Add garlic and green onions, sauté for 30 seconds while stirring. Add chicken broth and water; bring to a boil.
2. Add orzo, lemon rind, and chickpeas. Cover and cook 10 minutes or until orzo is done.
3. Stir in parsley, cilantro, lemon juice, pepper, salt, and spinch (everything else but the cheese!)
4. Ladle 1 ¾ cups soup into 4 bowls. Top each serving with a sprinkle of cheese.
This soup was awesome! I enjoyed the flavor of the lemon with the chicken broth. If I make When I make this next, I will use less orzo. I am a broth-kinda-girl and prefer my soups to be more soupy than hearty. I received no complaints so everything else I’d probably keep the same! Sidenote: I think this is the first recipe I’ve ever cooked that Dave didn’t feel the need to add hot sauce or cayenne pepper. SUCCESS!!
We ended up eating smaller portions of the soup so I could save some for lunches, and made a delicious Hoisin-Glazed Salmon with Steamed Asparagus to go along.