Recipe by cricket1176
From Prevention's Cooking for Good Health, 1994. This is an untried recipe that simply sounds wonderful! It falls under the CORE program if you are a fellow Weight Watcher. Otherwise here is the nutritional info. from the cookbook: Calories...116 Fat...3.8g (29% of cal.) Sat. fat...0.4g. (3% of cal.) Cholesterol...0mg Sodium...119
Top Review by NOG
I fixed this soup tonight with a few changes and it is delicious. I first sauteed my onions and garlic in coconut oil. I used tiny elbow macaroni. I used fresh kale instead of spinach and threw in fresh Compari tomatoes diced with skins and seeds. To finish I used feta cheese instead of parmesan cheese. Very tasty. I will keep this recipe handy for future use. My husband loved it as well.
- 1 onion, diced
- 2 teaspoons garlic, minced
- 1 tablespoon extra virgin olive oil
- 4 cups chicken broth (recipe calls for defatted chicken stock)
- 1⁄2 cup orzo pasta (or other tiny pasta-couscous?)
- 1 lb spinach, chopped into bite-size pieces
- 3 tomatoes, peeled, seeded and diced
- 1 tablespoon fresh basil, minced (or 1 1/2 tsp dried)
- 1⁄2 teaspoon ground black pepper
- grated parmesan cheese, is (optional)
Directions See How It's Made
- In a 3-quart saucepan over medium heat, saute the onions and garlic in the oil for 3 minutes, or until the onions look translucent.
- Add the broth(stock) and bring to boil. Reduce the heat to medium low, add the past and simmer for 10 minutes.
- Stir in the spinach and tomatoes. Simmer for 5 minutes. Stir in the basil and pepper. Serve with the Parmesan if desired.