Greek-Flavored Spinach and Orzo Soup

• 1 1/2 tablespoons olive oil
• 1 cup chopped, well-washed leek, white part only
• 1 large red bell pepper, diced
• 2 to 3 cloves garlic, minced
• 6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
• One 16-ounce can salt-free Italian-style stewed tomatoes, undrained
• 3/4 cup orzo (rice-shaped pasta)
• 5 to 6 ounces fresh spinach (regular or baby spinach), well washed, stemmed, and chopped
• 1/4 cup chopped fresh parsley or dill, or a combination, or more to taste
• Juice of 1 lemon
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the leek and saute over medium heat until translucent, about 5 minutes.
3. Add the red pepper and garlic and saute the vegetables for another 5 to 8 minutes, or until the leek turns golden and the pepper softens.
4. Add the water with bouillon cubes.
5. Drain the liquid from the canned tomatoes into the soup pot, then chop the tomatoes finely before adding to the soup.
6. Bring to a rapid simmer, then lower the heat.
7. Cover and simmer gently for 10 minutes.
8. Meanwhile, cook the orzo in a separate saucepan until al dente, then drain.
9. Add the cooked orzo to the soup along with the spinach and herbs.
10. Stir in the lemon juice.
11. If the soup is too dense, add a small amount of water.
12. Season with salt and pepper.
13. Simmer over very low heat until well heated through, then serve.
14. Per serving:
15. Calories: 136
16. Total fat: 4g
17. Protein: 4g
18. Fiber: 2g
19. Carbohydrate: 21g
20. Cholesterol: 0mg
21. Sodium: 203mg

olive oil, only, red bell pepper, garlic, water, salt, orzo, fresh spinach, parsley, lemon, salt

Taken from www.epicurious.com/recipes/food/views/greek-flavored-spinach-and-orzo-soup-378937 (may not work)