Greek Spinach/Orzo Soup

Source: "a beautiful bowl of soup" by Paulette Mitchell

Students loved this dish after class at Sunday’s potluck. It is a light and lively lemony soup that went perfectly with crackers (or, just as well with warm, crusty bread!). Double the ingredients listed below to serve 8-10 people.

• 2 TBL olive oil

• 1 cup chopped onion

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 5 cups vegetable stock

• 15-ounce can of petite diced tomatoes with juice

• 1/2 pound frozen, chopped spinach (or 6 cups of fresh chopped spinach, steamed)

• 1/4 cup chopped cilantro or parsley

• 1/2 cup orzo pasta (or riso pasta)

• 1/4 cup lemon juice

• 1 TBL fresh dill, minced (or 1.5 tsp dry dill)

• Salt (or Bragg's) and pepper to taste

1. Heat the oil in your soup pot over medium heat. Add the onion, and cook about 5 minutes until translucent.

2. Add bell pepper, garlic, and dill; continue cooking for another 5 minutes until the bell pepper softens.

3. Add vegetable stock and tomatoes (with juice). Increase heat and bring to a boil.

4. Add spinach, cilantro, and orzo.

5. Reduce heat, cover pot, and simmer until orzo is 'al dante' (about 8 minutes).

6. Add lemon juice, salt, and pepper. Serve immediately.

Note: this soup does not get better with age because the orzo will become mushy and the lemon tang will disappear. Serve right away. Also consider other vegetables for this soup - Kale, Broccoli, etc.