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Recipe to Print-Greek Spinach and Orzo Soup - Copy - Copy - Copy

$scale_by Recipe Name: Greek Spinach and Orzo Soup - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Soup Used in Baskets: No Base: Vegetable Kosher: Pareve Ethnicity: Greek Kosher for Passover: No Preparation Time: 20.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 30.00 Minutes Heart Healthy: Yes Oven Temp: 0 Approx. Cost/Serving: $1.02 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Makes about 9 cups of soup

Ingredients: Directions: Heat the oil in a Dutch oven over medium heat. Add the onions; cook, stirring occasionally, until translucent, about 5 minutes. Add the bell pepper and garlic; continue cooking, stirring occasionally, until the onion is golden and the bell pepper softens, about 5 minutes. Add the vegetable stock and tomatoes with juice. Increase the heat to high and bring to a boil. Stir in the spinach, parsley, and orzo. Reduce the heat; cover and simmer, stirring occasionally, until the spinach is wilted and the orzo is tender, about 10 minutes. Stir in the lemon juice and season to taste.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00