By Chef Chasel Chu
This soup is cozy yet refreshing and easy to make. We add sautéed bell pepper and onions to a chicken stock base with other healthy vegetables. The star of the show will be the orzo, which is a small grain-shaped type of pasta that we will add towards the end. This delicious, balanced soup is sure to warm your heart.
Recipe
Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients:
2 tablespoons Olive oil
1 medium Onion
1 Red bell pepper
3 cloves Garlic, minced
14 ounces Tomato
5 cups Vegetable broth
¼ cup Parsley
4 ounces Baby spinach
½ cup Dry orzo pasta
Salt and black pepper, to taste
2 tablespoons Lemon juice
Directions:
- Dice the onion and red bell pepper and set aside.
- In a pot over medium heat, add the olive oil. When hot, add the diced onion, stirring occasionally until the onion has softened, about five minutes.
- Add the red bell pepper and minced garlic, and cook for about three more minutes.
- Add the tomatoes and vegetable broth, then cover the pot and bring to a boil.
- Once it is boiling, add the parsley, spinach, and orzo. Stir well to combine and return to a boil.
- Cover the pot and turn the heat to low. Simmer until the orzo is fully cooked for about 10 minutes, stirring occasionally.
- Turn off the heat and season with salt and pepper to taste. Add the lemon juice and stir to mix well. Enjoy!