Spinach, Pasta, and Pea Soup

After one spoonful of this soup, Toby exclaimed that this was one of the best things I had made in a long time. Thanks, I think? Well, it WAS really good. My only complaint? There wasn’t enough of it! Liam had a small bowl, I had a bowl, and Toby had three. Wait a second…Seriously, this is good stuff and next time I make it, I am doubling the recipe.

rating: 9.5

Spinach, Pasta, and Pea Soup
(Cooking Light, Oct. 2011)

serves 4
time needed: about 20 minutes


1 tablespoon extra-virgin olive oil
3 garlic cloves, thinly sliced
2 thinly sliced green onions
4 cups fat-free, lower-sodium chicken broth (I used vegetarian “chicken” broth)
2 cups water
3/4 cup uncooked orzo
1 tablespoon grated lemon rind
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
1 tablespoon chopped fresh oregano (I used dried)
1 tablespoon lemon juice
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (6-ounce) package fresh baby spinach
1/3 cup grated 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.

per serving: 290 calories

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