Orzo Soup Recipe

• 7 cups vegetable broth
• 1 12 cups whole wheat orzo (or other small pasta i.e. pastina)
• 2 cups spinach, chopped
• 1 (14 ounce) can diced tomatoes, well drained
• 1 teaspoon red pepper flakes
• extra virgin olive oil
• 3 egg whites
• sea salt

1. Bring the broth to a boil in a large saucepan.
2. Add the orzo and cook until just tender - about ten minutes.
3. Stir in the chopped spinach.
4. In the meantime, heat the tomatoes, red pepper flakes and a splash of extra virgin olive oil in a separate saucepan.
5. Taste, and salt a bit if needed.
6. Just before serving, Slowly pour the egg whites into the soup, stirring quickly with a whisk.
7. The whites should take on a raggy appearance.
8. Taste and add more salt if needed.
9. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of cheese.

vegetable broth, whole wheat orzo, spinach, tomatoes, red pepper, extra virgin olive oil, egg whites, salt

Taken from www.food.com/recipe/orzo-soup-recipe-307170 (may not work)