Garbanzo Spinach Soup



1 Tbsp. extra-virgin olive oil


3 garlic cloves, thinly sliced


2 thinly sliced green onions


4 cups vege broth


2 cups water


¾ cups uncooked orzo


1 Tbsp. grated lemon rind


1 can no-salt-added chickpeas (garbanzo beans), drained


1 Tbsp. chopped fresh oregano


1 Tbsp. lemon juice


Pinch salt


6 oz. fresh baby spinach




Heat a large saucepan over high heat. Add olive oil to pan; swirl to coat.


Add garlic and onions; sauté 30 seconds, stirring constantly.


Add broth and 2 cups water; bring to a boil.


Add orzo, lemon rind, and chickpeas. Cover and cook 10 minutes or until orzo is done.


Stir in remaining ingredients.


Makes 4 bowls.

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