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GREEK-FLAVORED SPINACH AND ORZO SOUP
6 to 8 servings

A lively, lemony soup that comes together quickly.
1 1/2 tablespoons olive oil
3/4 cup orzo (rice-shaped pasta)
1 vegetable bouillon cube
16-ounce can diced tomatoes
5 to 6 ounces fresh spinach, rinsed, stemmed, and chopped
1/4 cup chopped fresh parsley or dill,
or a combination, or more to taste
Juice of 1 lemon
1 cup chopped onion or sliced leek
1 large red bell pepper, diced
2 to 3 cloves garlic, minced
parsley
Salt and freshly ground pepper to taste

DIRECTIONS:

Heat the oil in a soup pot. Add the onion or leek and sauté over medium heat until translucent, about 6 minutes. Add the red pepper and garlic and sauté the vegetables for another 6 to 8 minutes, or until the onion or leek turns golden and the red pepper softens.

In the meantime, cook the orzo in a separate saucepan until al dente. When done, drain.

Add the 5 cups water, the bouillon cubes, and tomatoes to the soup pot. Bring to a simmer, cover and simmer gently for 12 minutes.

Add the cooked orzo to the soup along with the spinach, lemon juice, parsley, herbs, salt, and pepper. Serve and Enjoy.