RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 587
| View Recipe |
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| Recipe Name: |
Greek Spinach and Orzo Soup |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Makes about 9 cups of soup
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Ingredients:
2 Teaspoons oil, olive
0.25 Cup parsley, flat-leaf finely chopped
1 to taste salt and pepper
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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. |
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| Nutrition per Serving: |
| Calories: |
106 |
Total Carbs: |
14.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
2.3 |
Protein: |
1.80 |
| Fiber: |
2.74 |
Sodium: |
221.03 |
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