made this quite awhile ago, but it’s still so worth posting because of how delicious it is. It is little change from an original recipe, because my asparagus had gone bad and then I just ended up improvising. Feel free to substitute whatever vegetables you have on hand.
Life has been crazy busy in a good way, but I am looking forward to the start of summer break so that I can slow down and savor the good things. Like the other recipe I am posting tomorrow night, my meatball bake, which is an Italian take on the Casseretti.
Lately I have had a thing for peas. I don’t know what it is, but in the right place, a pea is a little burst of joy. This is one of those places: next to carrots, dill, spinach, red peppers and cannellini beans. The olive oil makes it a little more indulgent.
I doubled this to make a wonderful supply of lunches.
6 cups reduced-sodium chicken broth (I used Better Than Bouillon)
**Substitute vegetable broth to make this vegan
2⁄3 cups uncooked orzo
8 1⁄2 oz canned cannellini beans
2 large uncooked carrots, diced
1 large red bell peper, diced
1 10 oz. package of frozen green peas
1⁄3cup(s)dill, fresh, chopped
1 T fresh lemon juice
1⁄4 tsp Kosher salt
1⁄4 tsp black pepper, freshly ground, or to taste
1 T olive oil
1 cup fresh spinach
4 smart points per serving
*Supertracker.gov did not have orzo, so I substituted 3/4 C. of elbow macaroni to estimate the nutrition.
Protein 11 g
Carbohydrate 39 g
Dietary Fiber 6 g
Total Sugars 4 g
Added Sugars 0 g
Total Fat 4 g
Saturated Fat 1 g
- Bring broth to a boil in a large saucepan over high heat.
- Add orzo, beans and carrots, boil 7 minutes.
- Add red peppers and frozen peas and then boil until orzo and vegetables are tender, about 3 more minutes.
- Remove from heat, stir in dill, lemon juice, olive oil, spinach, salt and pepper.
**If storing for freezing, cool to room temperature first.
I love this soup and think you will too. Souper filling (yes, pun intended) and fresh.
Health and joy,