Orzo Soup
Ingredients
-
7
cups
vegetable broth
-
1½
cups
whole wheat orzo
-
2
cups
chard or spinach, chopped
-
1
14-ounce can
fire-roasted diced tomatoes
-
1
teaspoon
red pepper flakes
-
to taste
fine grain sea salt
-
good quality
splash
extra virgin olive oil
-
3
egg whites
-
some
grated Parmesan cheese
Instructions
- Bring the vegetable broth to a boil in a large saucepan.
- Add the orzo and cook until just tender, about ten minutes.
- Stir in the chopped chard or spinach.
- In a separate saucepan, heat the fire-roasted tomatoes and red pepper flakes with a splash of olive oil.
- Taste the tomato mixture and adjust salt if needed.
- Just before serving, slowly pour the egg whites into the soup while stirring quickly.
- Serve the soup in individual bowls, topped with the tomato mixture, a drizzle of olive oil, and a dusting of Parmesan cheese.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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