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
Heat the oil in your soup pot over medium heat. Add the onion, and cook about 5 minutes until translucent.
Add bell pepper, garlic, and dill; continue cooking for another 5 minutes until the bell pepper softens.
Add vegetable stock and tomatoes (with juice). Increase heat and bring to a boil.
Add spinach, cilantro, and orzo.
Reduce heat, cover pot, and simmer until orzo is 'al dante' (about 8 minutes).
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.