A light and lemony soup, Spinach, Pasta and Pea soup

This soup  from Cooking Light, is surprisingly light.  A nice clear broth that goes down easy.  Spinach, Pasta and Pea soup is packed with cancer fighting foods.  Olive oil, fresh Garlic, Onion, and Spinach to name a few.  You can use Chicken broth or Vegetable broth the choice is yours.  I mince my garlic and use 1/2  of a frozen package of spinach.  Just a preference.

Spinach, Pasta and Pea Soup

Ingredients

1 Tables. olive oil, 2-3 garlic cloves thinly sliced, 4 c. vegetable broth, 2 c. water, 3/4 c. orzo pasta (uncooked), 1 Tables. lemon zest, 1 (15 oz.) can garbanzo beans (chick peas) drained, 1-1 1/2 teas. oregano dried, 1 Tables. lemon juice, 1/2 teas. black pepper, 1/8 teas. salt, 1 (6 oz.) pkg. of Fresh baby spinach, shaved or grated Parmesan cheese (optional)

Instructions

Heat a large saucepan over high heat

Add olive oil to the pan and swirl it to coat the bottom.  Add the garlic and onion; sauté 30 sec., stirring constantly.

Add the vegetable broth and two c. of water and bring to a boil.

Add the orzo, lemon zest and chick peas.  Cover and cook 10 min. or until the orzo is done.

Stir in the oregano, and next 4 ingredients (through the spinach).

Ladle the soup into bowls and top with grated or shaved parmesan cheese.  Enjoy!

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