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Greek-Flavored Spinach and Orzo Soup
Posted By Nava On May 29, 2006 @ 4:33 pm In Light and Lively Spring Soups,Soulful Soups,Soups for All Seasons | 1 Comment
Here’s a lively soup that comes together quickly, with leeks, greens, and tiny pasta in a lemony broth.
Serves: 6 to 8
Heat the oil in a soup pot. Add the leek and sauté over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and sauté the vegetables for another 5 to 8 minutes, or until the leek turns golden and the pepper softens.
Add the stock. Drain the liquid from the canned tomatoes into to the soup pot, then chop the tomatoes finely before adding to the soup. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Meanwhile, cook the orzo in a separate saucepan until al dente, then drain. Add the cooked orzo to the soup along with the spinach and herbs.
Stir in the lemon juice, then add one to two cups water, enough to give the soup a dense but not overly crowded consistency of the soup. Season with salt and pepper, then simmer over very low heat until well heated through, then serve.
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 light and lively spring soups.: http://www.vegkitchen.com/category/recipes/soups-for-all-seasons/spring-soups/
 Soulful Soups.: http://www.vegkitchen.com/category/recipes/everyday-meals/soulful-soups/
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