Here’s a lively soup that comes together quickly. Serve with a big Greek-style salad and a fresh flatbread for a light yet satisfying meal.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the leek and sauté over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and sauté the vegetables for another 5 to 8 minutes, or until the leek turns golden and the pepper softens.
Step 2
Add the water with bouillon cubes. Drain the liquid from the canned tomatoes into the soup pot, then chop the tomatoes finely before adding to the soup. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Step 3
Meanwhile, cook the orzo in a separate saucepan until al dente, then drain. Add the cooked orzo to the soup along with the spinach and herbs.
Step 4
Stir in the lemon juice. If the soup is too dense, add a small amount of water. Season with salt and pepper. Simmer over very low heat until well heated through, then serve.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 136
Step 7
Total fat: 4g
Step 8
Protein: 4g
Step 9
Fiber: 2g
Step 10
Carbohydrate: 21g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 203mg
