- 1 1/2 tablespoons olive oil
- 1 cup chopped onion or sliced leek
- 1 large red bell pepper, diced
- 2 to 3 cloves garlic, minced
- 3/4 cup orzo (rice-shaped pasta)
- 5 cups light vegetable stock (above) or 5 cups water with 1 vegetable bouillon cube
- 14-ounce can diced tomatoes, undrained
- 5 to 6 ounces fresh spinach, washed, stemmed and chopped
- 1/4 cup chopped fresh parsley or dill, or a combination, or more to taste
- Juice of 1 lemon
- Lemon-pepper to taste
- Salt to taste
- Heat the oil in a soup pot.
- Add the onion or leek and saute over medium heat until translucent, about 5 minutes.
- Add the red pepper and garlic and saute the vegetables for another 5 to 8 minutes, or until the onion or leek turns golden and the red pepper softens.
- In the meantime, cook the orzo in a separate saucepan until al dente. Drain.
- Add the stock or water and the tomatoes to the soup pot. Bring to a simmer, then simmer steadily, covered, for 10 minutes.
- Add the cooked orzo, spinach and herbs to the soup.
- Stir in the lemon juice, then season to taste with lemon-pepper and salt.
Serve at once.