Spinach, Pasta, And Pea Soup

• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 2 thinly sliced green onions
• 4 cups fat-free, lower-sodium chicken broth
• 2 cups water
• 3/4 cup uncooked orzo
• 1 tablespoon grated lemon rind
• 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
• 1 tablespoon chopped fresh oregano
• 1 tablespoon lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 (6-ounce) package fresh baby spinach
• 1/3 cup grated Parmesan cheese

1. Heat a large saucepan over high heat. Add olive oil to pan; swirl to coat. Add garlic and onions; saute 30 seconds, stirring constantly. Add chicken broth and 2 cups water; bring to a boil. Add orzo, lemon rind, and chickpeas. Cover and cook 10 minutes or until orzo is done. Stir in oregano and next 4 ingredients (through spinach). Ladle 1 3/4 cups soup into each of 4 bowls; top each serving with about 4 teaspoons cheese.

extravirgin olive oil, garlic, green onions, chicken broth, water, orzo, lemon rind, salt, fresh oregano, lemon juice, freshly ground black pepper, salt, baby spinach, parmesan cheese

Taken from www.myrecipes.com/recipe/spinach-pasta-pea-soup (may not work)