Here’s a lively soup that comes together quickly. Serve with a big Greek-style salad and a fresh flatbread for a light yet satisfying meal.

　　

Ingredients

6 to 8 servings

　　1 1/2 tablespoons olive oil

　　1 cup chopped, well-washed leek, white part only

　　1 large red bell pepper, diced

　　2 to 3 cloves garlic, minced

　　6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

　　One 16-ounce can salt-free Italian-style stewed tomatoes, undrained

　　3/4 cup orzo (rice-shaped pasta)

　　5 to 6 ounces fresh spinach (regular or baby spinach), well washed, stemmed, and chopped

　　1/4 cup chopped fresh parsley or dill, or a combination, or more to taste

　　Juice of 1 lemon

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil in a soup pot. Add the leek and sauté over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and sauté the vegetables for another 5 to 8 minutes, or until the leek turns golden and the pepper softens.

　　

Step 2

Add the water with bouillon cubes. Drain the liquid from the canned tomatoes into the soup pot, then chop the tomatoes finely before adding to the soup. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.

　　

Step 3

Meanwhile, cook the orzo in a separate saucepan until al dente, then drain. Add the cooked orzo to the soup along with the spinach and herbs.

　　

Step 4

Stir in the lemon juice. If the soup is too dense, add a small amount of water. Season with salt and pepper. Simmer over very low heat until well heated through, then serve.

　　

Nutrition Information

Step 5

Per serving:

　　

Step 6

Calories: 136

　　

Step 7

Total fat: 4g

　　

Step 8

Protein: 4g

　　

Step 9

Fiber: 2g

　　

Step 10

Carbohydrate: 21g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 203mg

　　Vegan Soups and Hearty Stews for All Seasons