Spinach, Pasta, and Pea Soup

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

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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

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. 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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