Sunday, March 29, 2009

Orzo Soup

A couple tips - use a great broth, with just a few ingredients in this recipe, it's key. Before serving be sure to adjust your salt, if the soup tastes flat, add more a pinch or two at a time until all the flavors pop.

  • 7 cups vegetable broth
  • 1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina)
  • 2 cups chard or spinach, chopped
  • 1 14-ounce can of fire-roasted diced tomatoes, well drained
  • 1 teaspoon red pepper flakes.
  • good quality extra virgin olive oil
  • 3 egg whites
  • fine grain sea salt
  • some grated Parmesan cheese (to finish)

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 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 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.

Makes 4-6 servings.

from 101 Cookbooks

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