Spinach, Pasta, and Pea Soup

Name: Spinach, Pasta, and Pea Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams package fresh baby spinach; 1 teaspoons freshly ground black pepper; 3 garlic cloves, thinly sliced; 2 thinly sliced green onions; 1 Tbsp lemon juice; 1 Tbsp grated lemon rind; 946 milliliters fat-free, lower-sodium chicken broth; 425 grams no-salt-added chickpeas (garbanzo beans), drained; 1 Tbsp extra-virgin olive oil; 1 Tbsp chopped fresh oregano; 177 milliliters uncooked orzo; 79 milliliters grated Parmesan cheese; 0 teaspoons salt; 473 milliliters water

You can never have too many main course recipes, so give Spinach, Pasta, and Pea Soup a try. This recipe serves 4. One portion of this dish contains roughly 13g of protein, 6g of fat, and a total of 222 calories. It can be enjoyed any time, but it is especially good for Autumn. A mixture of baby spinach, orzo, green onions, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat a large saucepan over high heat.

Equipment you will use

Sauce Pan

Add olive oil to pan; swirl to coat.

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Olive Oil

Equipment you will use

Frying Pan

Add garlic and onions; saut 30 seconds, stirring constantly.

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Garlic

Onion

Add chicken broth and 2 cups water; bring to a boil.

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Chicken Broth

Water

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.

Ingredients you will need

Lemon Peel