Quick Lemon Spinach Soup with Lemon Garlic Orzo
Serving Size: Â 2-3
Ingredients:
1 lb. Pappardelle’s Lemon Garlic Orzo
1 small onion
2 cloves garlic, minced
1/2 tablespoon extra virgin olive oil
3 cups water
1 cup fresh or frozen spinach, chopped
Juice of 1/2 lemon
1 teaspoon good quality sea salt
Zest from one lemon
Instructions:Â
- Cook orzo in 6-8 quarts of boiling salted water until al dente (about 8 minutes). Drain and set aside.
- In a small soup pot, sauté onion and garlic in olive oil for 5 minutes or until soft. Add water, spinach, lemon juice and sea salt. Let simmer for 15 minutes.
- Serve by spooning desired amount of orzo into soup bowls, pouring soup on top and garnishing with fresh lemon zest.