Greek Spinach Soup with Orzo

Adapted from Vegetarian Soups for All Seasons by Nava Atlas

1 1/2 tablespoons olive oil
1 cup chopped onion or sliced leek
1 large red bell pepper, diced
2-3 garlic cloves, minced
3/4 cup orzo (rice-shaped pasta)
5 cups vegetable stock, or water with 1 bouillon cube
1 14-ounce can diced tomatoes, with their juice
6 to 6 ounces fresh spinach, washed, stemmed, and chopped
1/4 cup chopped fresh parsley or dill, or a combination, or more to
taste
Juice of 1 lemon
Lemon-pepper and salt to taste

Heat the oil in a soup pot. Add the onion or leek and saute over medium
heat until translucent, about 5 minutes. Add the red pepper and garlic and
saute the vegetables for another 5 to 8 minutes, or until the onion or
leek turns golden and the red pepper softens. In the meantime, cook the
orzo in a separate saucepan until al dente. When done, drain. Add the
stock or water and the tomatoes to the soup pot. Bring to a simmer, then
simmer steadily, covered, for 10 minutes. Add the cooked orzo to the soup
along with the spinach and the herbs. Stir in the lemon juice, then season
to taste with lemon-pepper and salt. Serve at once.

Serves 6-8.
HELPFUL HINTS: When you buy spinach, look for a bright, bouncy
appearance. Good fresh spinach should crunch and squeak when you stuff
it into your basket.


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