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