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
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)
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!