Ingredients:
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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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