I made a new soup recipe yesterday that I found via Pinterest a couple weeks ago. While it went over very well with my family (even the boys!) & will be repeated, it made a lot (!) so I won't be making it again too soon. Next time I will probably half it or make it when I need to do a meal for someone else too. I added my tweaks below. The instagram photo makes it look more red than it really was.
Ingredients
1 large onion, chopped
2 cloves garlic, chopped (I added an extra one.)
1 lb spinach, fresh or frozen, defrosted (I used frozen.)
1 – 15 oz can diced Italian tomatoes (with oregano and basil) (I actually tripled the tomatoes & added a tsp or so each of basil and oregano. )
1 lb package orzo pasta (I added all this time but next I might go to half.)
2 quarts chicken or vegetable stock (I used Imagine brand veg stock.)
2 quarts water (I cut back on the water by about 2 cups.)
olive oil
I added many grinds of fresh black pepper & several generous pinches of kosher salt. We also sprinkled parmesan cheese on the top - yum!
Method
1. Preheat a large soup. Drizzle with olive oil. Add onions and saute until tender. Add garlic and saute for 2 – 3 minutes. Add canned tomatoes, spinach, chicken or vegetable stock and water. Bring to a boil and reduce heat to medium.
2. Add orzo cook for 12 – 15 minutes, or until orzo is tender.
You'll want to eat this right away since the orzo will absorb a lot of the liquid as it sits. I was thinking of cutting up some turkey meatballs to mix in with a bowl of soup for lunch today.
