Tonight's Dinner

[Guest guest]

I got this off Veg-Recipes awhile back and never had time to make it. It

was on my " to make " list. So I finally made it, even though it is not

soup weather anymore. This was really good. I made my adaptations to the

recipe so it doesn't read the same as the original did.

 

* Exported from MasterCook *

 

Greek-Flavored Spinach & Orzo Soup

 

Recipe By : Adapted from Vegetarian Soups for All Seasons by Nava

Atlas

Serving Size : 6 Preparation Time :0:00

Categories : Greens Main Dishes, Vegetarian

Soups Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tbsp olive oil

1 cup onion -- chopped

1 lg red bell pepper -- diced

3 cloves garlic -- minced

3/4 cup orzo (or other small pasta shape)

5 cups water

1 vegetable bouillon cube -- OR

1 tsp vegetable soup base

16 oz canned diced tomatoes

5 oz fresh spinach -- rinse, stem & chop

1/4 cup fresh parsley or dill -- chopped OR

1/8 cup dried parsley or dill -- crumbled

1 lemon -- juiced

salt and freshly ground black pepper -- to taste

 

Heat the oil in a soup pot (or large pot). Add the onion and saute over

medium heat until translucent, about 5 minutes. Add the red pepper and

garlic and saute the vegetables for another 5-8 minutes, or until the

onion 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 water, bouillon cube, and tomatoes to the soup pot. Bring to a

simmer, cover and simmer gently for 10 minutes.

 

Add the cooked orzo to the soup along with the spinach and herbs. Stir

in the lemon juice, then season to taste with salt and pepper. Serve at

once.

 

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NOTES : Risa's notes:

 

I served it with some homemade bread. That was it.

 

I used canned tomatoes that were not diced. I put them in the food

processor for a moment and just pulsed until they were chopped in large

pieces then I added them to the pot.

 

Posted to Veg-Recipes on 4/3/00. RisaG

 

I did not have fresh herbs so I used a combination of dill, parsley and

some other herbs that were called Mediterranean Blend by Cooks Corner.

 

RisaG