Spinach Lemon Orzo Soup

• 2 Tablespoons Olive Oil
• 1 whole Large Onion, Chopped
• 2 cloves Garlic, Minced
• 1 whole Lemon, Zest And Juice
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Dried Thyme
• 2 cups Fresh Spinach Leaves, Packed
• 1-1/2 cup Uncooked Orzo Pasta
• 8 cups Vegetable Or Chicken Broth
• 2 Tablespoons Water
• 1 Tablespoon Cornstarch
• 1/4 cups Freshly Grated Parmesan Cheese, More Or Less As Needed

1. Heat the oil in a large heavy pot or stock pot. Add the onion and garlic and cook for 3-4 minutes until fragrant. Add the lemon zest, red pepper flakes and thyme and cook another 3 minutes until the onions are tender and translucent. Turn the heat to medium and add the spinach and orzo. Cook for 1 minute and then add the broth and lemon juice.
2. Bring to a light simmer and cook for 12-15 minutes until the orzo is barely tender. Whisk the water and cornstarch in a small bowl. With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes.
3. Serve immediately garnished with freshly grated Parmesan.
4. Cassie's notes:
5. This soup is also great with 1-2 cups of cooked chicken added in. Feel free to use chopped frozen spinach-just make sure you thaw, drain and squeeze out the excess water.

olive oil, onion, garlic, lemon, red pepper, thyme, fresh spinach leaves, pasta, vegetable or chicken, water, cornstarch, ubc

Taken from tastykitchen.com/recipes/soups/spinach-lemon-orzo-soup/ (may not work)