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Thursday, August 27, 2015

Tomato, spinach and orzo soup


Tomato, Spinach and Orzo soup

It is close to 100 degrees today, and soup usually isn't something I make when it's super hot outside.  I do have a couple of exceptions though.  If it is easy to make, or I can make it in the IP.  Today, I didn't want to use my Instant Pot, so I made a super easy soup on the stove top.
I was not even going to make soup today, but I saw my orzo in the cupboard and thought I would give it a go.  I am glad I did, because it turned out amazing and I was able to eat a bunch of it.  I had some nice toast with it, and it was in fact the perfect lunch.
I think you will love this soup and how easy it is to make.  Below is the instructions.  It is enough for two people to eat a big bowl.
 Ingredients

1 14.5 oz. can of petite diced tomatoes with the juice
3 cups good veggie stock
1 clove garlic, peeled and minced fine
1/2 tsp. dried basil 
salt and pepper to taste
3/4c dried orzo
1 very packed cup of spinach, washed and chopped. (measure after you chop)

In a medium pot, combine the tomatoes, stock, garlic and basil.  Turn heat to medium high and bring to a simmer.  Stir every few minutes until it has reached a boil.  Add the orzo and stir well.  Cover and cook for 5 minutes, stirring once to make sure the orzo isn't sticking.  After 5 minutes, add the spinach and stir well.  Continue to cook until the orzo is cooked. (about another 2-4 minutes).  Check the seasoning and add as you desire.
Serve right away and enjoy.  Store any leftovers in the fridge.  Keep in mind the orzo will keep absorbing the liquid, so you may need to add more stock when you re-heat.
Most of all, enjoy this simple, yet delicious soup.

 

1 comment:

  1. This is an absolutely fabulous recipe, made even more brilliant by how simple it is, and how quickly it comes together. Served with crusty bread, it's a wonderful dinner. It's definitely going into a regular rotation. Thanks!

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