Spinach, Pasta, and Pea Soup

Spinach, Pasta, and Pea Soup Recipe
Photo: John Autry; Styling: Cindy Barr
For a vegetarian version of this lemony soup, use organic or lower-sodium vegetable broth in place of chicken broth.

Yield:

Serves 4

Recipe from

Cooking Light

Nutritional Information

Calories 290
Fat 6.7 g
Satfat 1.7 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 14 g
Carbohydrate 43.8 g
Fiber 7.2 g
Cholesterol 6 mg
Iron 2.8 mg
Sodium 648 mg
Calcium 163 mg

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

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.

Sandy Gluck,

Cooking Light

October 2011
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