orzo soup

It's quick, it's easy, and it's filling. But the real inspiration behind this was the chard. With a nice supply of ever growing chard at home, I often find myself inventing, or searching for dishes that will help me use up all the leafy greens we have growing in our box. This one is starting to be a favorite around these parts.

Orzo Soup

What you need:

7 cups vegetable broth

1 1/2 cups whole wheat orzo

2 cups chard chopped

3 tomatoes

1 teaspoon red pepper flakes.

olive oil

3 egg whites

fine grain sea salt

some grated Parmesan cheese (to finish)

What to do:

Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender - about ten minutes. Stir in the chopped spinach.

In the meantime, heat the tomatoes, red pepper flakes and a splash of extra virgin olive oil in a separate saucepan. Taste, and salt a bit if needed. Just before serving, Slowly pour the egg whites into the soup, stirring quickly with a whisk. Taste and add more salt if needed. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil,and some freshly grated parmesan cheese.