Rating: 4 stars
22 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 5
  • 4 star values: 3
  • 5 star values: 11

For a vegetarian version of this lemony soup, use organic or lower-sodium vegetable broth in place of chicken broth.

Sandy Gluck
Recipe by Cooking Light October 2011

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Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

290 calories; fat 6.7g; saturated fat 1.7g; mono fat 3.1g; poly fat 0.5g; protein 14g; carbohydrates 43.8g; fiber 7.2g; cholesterol 6mg; iron 2.8mg; sodium 648mg; calcium 163mg.
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