 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Recipe Courtesy of 101 Cookbooks. For some added flavor, or to take this soup in another direction, toss the tomatoes with somewhere between a teaspoon + of adobo sauce (from can of chipotles)....more or less depending on how spicy you like your food. Ingredients:
7 cups vegetable broth |
1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina) |
2 cups spinach, chopped |
1 (14 ounce) can diced tomatoes, well drained |
1 teaspoon red pepper flakes |
extra virgin olive oil |
3 egg whites |
sea salt |
Directions:
1. Bring the broth to a boil in a large saucepan.
2. Add the orzo and cook until just tender - about ten minutes.
3. Stir in the chopped spinach.
4. 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.
5. Just before serving, Slowly pour the egg whites into the soup, stirring quickly with a whisk. The whites should take on a raggy appearance.
6. Taste and add more salt if needed.
7. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of cheese.
|
|