Orzo Soup

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101 Cookbooks
Serves 4-6
7 cups vegetable broth
1 1/2 cups whole wheat orzo
2 cups chard or spinach, chopped
1 14 oz can fire-roasted diced tomatoes, well-drained
1 tsp red pepper flakes
3 egg whites
1. Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender - about ten minutes. Stir in the chopped spinach.

2. In the meantime, heat the tomatoes, red pepper flakes, and a splash of extra virgin olive oil in a separate saucepan. Taste, and salt a bit if needed.

3. Just before serving, slowly pour the egg whites into the soup, stirring quickly with a whisk. The whites should take on a raggy appearance. Taste and add more salt if needed. 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.

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