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Ingredientes
- 1 1/2 Tbsp. extra virgin olive oil
- 1 c. minced onion or possibly sliced leek
- 1 lrg red bell pepper diced
- 2 x garlic cloves - (to 3) chopped
- 3/4 c. orzo (rice-shaped pasta)
- 1 x vegetable bouillon cube
- 1 can diced tomatoes - (16 ounce)
- 5 ounce fresh spinach - (to 6) rinsed, stemmed, and minced
- 1/4 c. minced fresh parsley or possibly dill or possibly more to taste (or possibly a combination) Juice of 1 lemon Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat the oil in a soup pot. Add in the onion or possibly leek and saute/fry over medium heat till translucent/soft, about 5 min. Add in the red pepper and garlic and saute/fry the vegetables for another 5 to 8 min, or possibly till the onion or possibly leek turns golden brown and the red pepper softens.
- In the meantime, cook the orzo in a separate saucepan till al dente. When done, drain.
- Add in the 5 c. water, the bouillon cubes, and tomatoes to the soup pot. Bring to a simmer, cover and simmer gently for 10 min.
- Add in the cooked orzo to the soup along with the spinach and herbs. Stir in the lemon juice, then season with salt and pepper. Serve at once.
- This recipe yields 6 to 8 servings.
- Description: "A lively, lemony soup which comes together quickly."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 8 servings | |
| Calories 128 | |
| Calories from Fat 27 | 21% |
| Total Fat 3.1g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 146mg | 6% |
| Potassium 256mg | 7% |
| Total Carbs 21.01g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.7g | 2% |
| Protein 4.24g | 7% |
