I made this vegetarian soup a few nights ago. I had been so busy all day, and forgot to take anything out to thaw. I made this soup by just using pantry staples I had in hand. It was quick, easy and satisfying.
This recipe was created for Babble’s Family Kitchen.
Yield: Serves 4
1 large onion, chopped
2 cloves garlic, chopped
1 lb spinach, fresh or frozen, defrosted
1 – 15 oz can diced Italian tomatoes (with oregano and basil)
1 lb package orzo pasta (this makes a thick soup) you might want to use half the amount of pasta
2 quarts chicken or vegetable stock
2 quarts water
olive oil
1. Preheat a large soup. Drizzle with olive oil. Add onions and saute until tender. Add garlic and saute for 2 – 3 minutes. Add canned tomatoes, spinach, chicken or vegetable stock and water. Bring to a boil and reduce heat to medium.
2. Add orzo cook for 12 – 15 minutes, or until orzo is tender.
