EatingWell


1
5
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

1 ¼ cup whole-wheat orzo (8 ounces)7 tsp extra-virgin olive oil, divided, plus more for garnish1 large yellow onion, chopped½ tsp salt, divided, plus a pinch10 cup gently packed spinach (about 8 ounces), any tough stems trimmed2 bunches parsley1 medium Yukon gold potato5 cup vegetable broth, store-bough or homemade2 cup water2 Tbsp finely chopped garlic1 cup finely chopped walnuts½ tsp crushed red pepper1 Tbsp fresh lemon juice, or more to taste freshly ground pepper to taste1 cup diced fresh tomatoes

Directions

  1. Cook orzo in a large saucepan of boiling water until just short of tender, 8 to 9 minutes. Drain and rinse with cool water. Return to the pot and toss with 1 teaspoon oil; set aside.
  2. Heat 1 tablespoon oil in a medium skillet over high heat. Add onion and 1/4 teaspoon salt; reduce heat to medium-low, cover and cook, stirring frequently, always covering the pan again, until the onion is translucent and beginning to color, 10 to 15 minutes.
  3. Meanwhile, coarsely chop spinach. Coarsely chop enough parsley to equal about 4 cups. Set aside 3 cups and finely chop the remaining 1 cup; set aside separately.
  4. Peel and dice potato. Combine the potato, the sauteed onion, 1/4 teaspoon salt, broth and water in a soup pot or Dutch oven. (Set the onion pan aside for later.) Bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 12 minutes. Stir in the spinach and the 3 cups coarsely chopped parsley; return to a simmer, cover and cook for 3 minutes more.
  5. Meanwhile, heat the remaining 1 tablespoon oil in the onion pan over medium heat. Add garlic and let it sizzle for about 45 seconds. Add walnuts and cook, stirring and watching carefully to prevent burning, for about 3 minutes. Stir in the remaining 1 cup parsley and crushed red pepper; cook, stirring, for 2 minutes more. Remove from the heat.
  6. Stir the cooked orzo into the soup, then stir in the parsley-walnut mixture. Season with lemon juice and pepper. Taste and add more lemon juice, salt and/or pepper, if desired. Return the soup to a simmer.
  7. Combine tomatoes with the remaining pinch of salt in a small bowl. Garnish each bowl of soup with a spoonful of the tomatoes and a drizzle of olive oil.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 394
  • Total Fat 20gm 31%
  • Sodium 665mg 28%
  • Total Carbohydrates 46gm 15%
  • Fiber 11gm 44%
  • Protein 11gm
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Soup, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Nut, Tomato, American, Easy, Fall, Spring, Winter, Entertaining

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