Green Vegetable Orzo Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup uncooked orzo pasta | |
| 3 teaspoons olive oil | |
| 2 stalks leeks | Wash, trim and slice thin |
| 2 cloves garlic, minced | Wash, peel and minced |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| 1 teaspoon thyme | |
| 1 tablespoon basil | |
| 4 cups low salt chicken broth | |
| 1 cup frozen peas | |
| 1 cup frozen green beans | |
| 1 (15oz.) can no added salt cannellini beans | |
| 2 cups fresh spinach | |
| 1 teaspoon lemon zest | |
| 2 tablespoons lemon juice | |
| ¼ cup grated Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In stock pot, heat oil over medium high heat. | |
| 2 | Add leeks, garlic and salt cook until tender. | |
| 3 | Add broth, black pepper, basil, chicken broth, beans and bring to a boil. Reduce heat to simmer. | |
| 4 | Uncover and add orzo and cook 7 minutes | |
| 5 | Add green beans, peas, spinach, lemon zest and lemon juice. Simmer 3 minutes uncovered | |
| 6 | Serve in bowls and top with Parmesan Cheese. Serve hot. |
Posted in Soup Recipes
