Friday, April 24, 2015

Lemony Spinach and Chic Pea Soup

Although it's spring I still love to make soup for lunches. I look for lighter recipes using a lot of vegetables and fresh flavors, like lemon and cilantro.

This soup that I came across in Cooking Light sounded like the perfect spring soup, and it was. It was filling for lunch and was healthy, too, so I felt good about it. I loved the lemon with chic peas and spinach - a new perfect flavor combination for me!

I made only a few changes to the original recipe, including using less orzo so it wouldn't be packed with pasta. Enjoy!

Lemony Spinach and Chic Pea Soup
Source: Adapted from Cooking Light
  • 1 Tbsp olive oil
  • 3 garlic cloves, sliced
  • 2 green onions, chopped
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 1/2 c uncooked orzo
  • 1 Tbsp grated lemon rind
  • 1 15oz can chic peas (garbanzo beans), drained and rinsed
  • 1 tsp dry oregano
  • 1 Tbsp lemon juice
  • 1/2 tsp black pepper
  • 1/4 tsp salt (or to taste)
  • 6 oz fresh baby spinach
  • Optional: 1/3 c Parmesan cheese
  • 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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