I’m back! My sister had a beautiful baby boy last Thursday and it derailed my food blogging. It’s really hard work becoming an aunt 🙂 Nathan Joseph is darling and such a wonderful addition to our family. And I am thrilled to get my baby fix without having to stay up all night with a crying baby!
I found this in the “Super Fast 20-Minute Cooking” section of Cooking Light’s October 2011 magazine. It definitely was fast! Make sure you use the cheese rind and the lemon. Since it cooks so quickly, it really needs those flavor boosts to season the broth.
p.s. my oven broke again last night! (#@&?!!), so hopefully that won’t derail me as well. Soup time!
Spinach, Pasta and Pea Soup
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1 Tbsp. olive oil
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3 garlic cloves, minced
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5 thinly sliced green onions
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4 cups vegetable or fat-free chicken stock
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2 cups water
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small piece of Parmesan rind
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3/4 cup uncooked orzo
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1 Tbsp. grated lemon rind
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1 (15 oz) can no-salt-added chickpeas, drained
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1 Tbsp. chopped fresh oregano, or 1/2 tsp. dried
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1 Tbsp. lemon juice
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1/2 tsp. freshly ground black pepper
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1/8 tsp. salt
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1 (6 oz) package fresh baby spinach
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1/3 cup grated Parmesan cheese
Heat olive oil in a large saucepan over medium-high heat. Add garlic and onions, saute 30 seconds, stirring constantly. Add stock, 2 cups water and Parmesan rind; bring to a boil. Add orzo, lemon rind, and chickpeas. Cover and cook 10 minutes or until orzo is done. Stir in oregano, lemon juice, pepper, salt, and spinach. Ladle 1 3/4 cups soup into each of 4 bowls; top each serving with about 4 teaspoons cheese.
Using the Weight Watcher’s Calculator, each serving has 7 PointsPlus.
daily homemade 