Here's a soup recipe that's just made for spring! It's light but hearty, substantial but bright. The lemon and spinach really make this soup, so do the tiny bites of orzo pasta.
Recipe updated & republished 2015 for a little weekend cooking inspiration!
I love seeing kids pile into cars, little kids into souped-up race cars with steering wheels and safety belts in specially outfitted shopping carts at the grocery, that is.
First catching the eye of the mother who’s busy with broccoli and beans, I’ll kneel to eye level to ask in a deep, serious voice, “May I see your drivers’ license, please?”
The quick ones recognize the game and grin, “I don’t have a drivers’ license, Silly.” The shy ones check for Mom’s whereabouts, then clench the wheel, determined to remain master of the road, with or without a license.
Sure, kid-friendly grocery carts are all about extracting dollars from parental wallets. But if grocery shopping is just a little bit more fun for parents and kids both, wouldn’t there be just a little bit less fast food and carryout?
If that’s what it takes, let’s hope for aisles full of race-car grocery carts and kid-size drivers licenses.
TURKEY ORZO SOUP
with LEMON & SPINACH
Time to table: 70 minutes
Makes 10 cups
- 8 cups (64 ounces) chicken stock
- Splash chicken broth (see ALANNA’s TIPS)
- 1 large onion, chopped
- 3 ribs celery, chopped
- 4 carrots, peeled and chopped
- 1 red pepper, diced
- 1 tablespoon minced garlic
- 1 leftover parmesan rind (see TIPS)
- 1/2 cup “little” pasta such as orzo or 1 cup “big” pasta such as bowties
- 1 pound cooked turkey or chicken, chopped
- Zest and juice from a lemon
- 8 ounces leafy greens such as spinach, kale, chard or broccoli rabe
- Salt & pepper to taste
Bring broth to boil in the microwave, in batches if needed. (See ALANNA’s TIPS.)
Heat the splash of broth in a large, heavy pot over medium high. Meanwhile, chop vegetables and garlic, adding each to the pot as prepped, stirring well with each addition. Add hot broth and parmesan rind and bring to a boil. Reduce heat, simmer uncovered about 20 minutes for flavors to meld. (Make ahead to here, if you like. Return to a boil to continue.)
Add pasta and turkey, cook about 8 minutes til pasta is nearly done. Add lemon zest, juice and greens, cook about 3 minutes, until greens are cooked but still bright in color.
Season with salt and pepper, serve and enjoy!
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