For a vegetarian version of this lemony soup, use organic or lower-sodium vegetable broth in place of chicken broth.
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
How to Make It
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.
This was tasty and so easy to put together. I wouldn't serve it to guests because it's not that interesting, but for an easy and quick dinner, it worked really well and tasted great. I used pecorino cheese for that extra saltiness and served it with french bread for dipping. Yum!
I was very excited about this recipe when I read the reviews but like some of the other folks, I was a bit disappointed. Chickpeas and spinach are two of my favorite foods but it didn't come together as I expected. It was ok. Would I make it again? Possibly but not probably. I think if I would have added the touch of hot sauce like the other reviewer, it may have helped. II agree that there are a lot of better soups that are just as healthy out there.
Very good, quick recipe. My husband is not a soup fan - in fact, he's not a fan of most of the ingredients in this recipe, and yet he gave it two thumbs up. I did make some changes: I added two chicken sausage links because I had some leftover from last night's dinner. I used 5 cups of chicken broth and only 1 cup of water, four green onions instead of two, and great northern beans instead of chickpeas. Also I added some fresh thyme since I had it on hand and some extra spices. I suggest using the entire amount of lemon it calls for. I actually used the juice of a whole lemon (didn't measure it out but I'm sure it was a bit more than was called for), and it was still not overpowering.
I enjoyed the flavor combinations..it reminded me of Italian Wedding Soup minus the little meatballs. I altered the recipe by adding the full juice of one lemon.. this seemed to add more flavor as I found it a tad bland otherwise. I made it for my cooking club and everyone really liked it and said they'd make it as well.
Meh. The recipe was easy to put together but not very flavorful- we ended up adding more salt so we could eat it. Also, it turns an unappetizing gray color when refrigerated overnight (leftovers). Would not make again
I don't usually write reviews, but felt compelled to write one for this recipe. My husband and I love this recipe and it's become one of my regular go-to meals when I'm looking for something fast. I usually substitute another kind of small pasta because I'm not a big fan of orzo, and my husband and I agree that a more bitter green, like beet greens, benefit the soup greatly. Overall, a fast, delicious and well-rounded soup!
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