Greek Spinach/Orzo Soup

Source: "a beautiful bowl of soup" by Paulette Mitchell

Students loved this dish after class at Sunday’s potluck. It is a light and lively lemony soup that went perfectly with crackers (or, just as well with warm, crusty bread!). Double the ingredients listed below to serve 8-10 people.

  • 2 TBL olive oil

  • 1 cup chopped onion

  • 1 red bell pepper, diced

  • 3 cloves garlic, minced

  • 5 cups vegetable stock

  • 15-ounce can of petite diced tomatoes with juice

  • 1/2 pound frozen, chopped spinach (or 6 cups of fresh chopped spinach, steamed)

  • 1/4 cup chopped cilantro or parsley

  • 1/2 cup orzo pasta (or riso pasta)

  • 1/4 cup lemon juice

  • 1 TBL fresh dill, minced (or 1.5 tsp dry dill)

  • Salt (or Bragg's) and pepper to taste

  1. Heat the oil in your soup pot over medium heat. Add the onion, and cook about 5 minutes until translucent.

  2. Add bell pepper, garlic, and dill; continue cooking for another 5 minutes until the bell pepper softens.

  3. Add vegetable stock and tomatoes (with juice). Increase heat and bring to a boil.

  4. Add spinach, cilantro, and orzo.

  5. Reduce heat, cover pot, and simmer until orzo is 'al dante' (about 8 minutes).

  6. Add lemon juice, salt, and pepper. Serve immediately.

Note: this soup does not get better with age because the orzo will become mushy and the lemon tang will disappear. Serve right away. Also consider other vegetables for this soup - Kale, Broccoli, etc.


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