Orzo Soup Recipe

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Orzo Soup Recipe

7 cups vegetable broth

1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina)

2 cups chard or spinach, chopped

1 14-ounce can of fire-roasted diced tomatoes, well drained

1 teaspoon red pepper flakes.

good quality extra virgin olive oil

3 egg whites

fine grain sea salt

some grated Parmesan cheese (to finish)

Bring the broth to a boil in a large saucepan. Add the orzo and cook until just

tender - about ten minutes. Stir in the chopped spinach.

In the meantime, heat the tomatoes, red pepper flakes and a splash of extra

virgin olive oil in a separate saucepan. Taste, and salt a bit if needed.

Just before serving, Slowly pour the egg whites into the soup, stirring quickly

with a whisk. The whites should take on a raggy appearance. Taste and add more

salt if needed. Serve the soup in individual bowls, with each serving topped

with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of

cheese.

 Hugz

karen