Lillian from Florida sends us this soup recipe as an entry into the Gimme Recipes! Contest.
Quick Spinach Orzo Soup
Makes 4-6 servings
7 cups vegetable or chicken broth
1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina)
2 cups chard or spinach, chopped, or 1 (10 oz) package frozen spinach, thawed
1 14-ounce can of fire-roasted diced tomatoes, well drained
1 teaspoon red pepper flakes (optional)
Extra virgin olive oil
3 egg whites
Fine grain sea salt
Grated Parmesan cheese
Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender – about ten minutes. Stir in the chopped spinach.
In the meantime, heat the tomatoes, red pepper flakes if using, and a splash of extra virgin olive oil in a separate saucepan. Taste and salt a bit if needed.
Just before serving, Slowly pour the egg whites into the boiling soup, stirring quickly with a whisk. The whites should take on a raggy appearance. Taste and add more salt if needed. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of cheese.