Greek Spinach Soup with Orzo

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Greek Spinach Soup with Orzo

 

1 1/2 tablespoons olive oil

1 cup chopped onion or sliced leek

1 large red bell pepper, diced

2 to 3 garlic cloves, minced

3/4 cup orzo

5 cups vegetable stock, or water with 1 bouillon cube

1 14-ounce can diced tomatoes, with their juice

6 ounces fresh spinach, washed, stemmed, and chopped

1/4 cup chopped fresh parsley or dill, or a combination, or more to taste

juice of 1 lemon

lemon-pepper and salt to taste

 

Heat the oil in a soup pot.

Add the onion or leek and saute over medium heat until translucent, about 5

minutes.

Add the red pepper and garlic and saute the vegetables for another 5 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 stock or water and the tomatoes to the soup pot.

Bring to a simmer, then simmer steadily, covered, for 10 minutes.

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

Stir in the lemon juice, then season to taste with lemon-pepper and salt.

Serve at once.

Makes 6 to 8 servings.