This soup has simple ingredients, but it’s a delicious lunch. It’s a light vegetarian meal that I also enjoy when not feeling well. The original idea was from here.
Ingredients (1-2 servings)
480 mL (2 cups) vegetable stock (you can use chicken stock too, though it won’t be vegetarian)
1/2 cup (uncooked) orzo pasta, or other tiny pasta shape
1/8 tsp salt
1/8 tsp crushed red pepper flakes
1 tsp olive oil
1 egg white
1 handful fresh spinach
Parmesan cheese for serving
Bring the vegetable stock to a boil in a small saucepan. Add the pasta and cook according to the box directions until done.
Meanwhile, cut up the tomato and add the salt, crushed pepper, and olive oil. Cook briefly in the microwave or on the stovetop until done.
When the orzo is done, stir or whisk quickly while pouring in the egg white. It will cook instantly when it hits the hot broth. Finally, add the spinach and stir until wilted.
Put the tomato into 1 or 2 bowls and pour the orzo soup over. Stir, and sprinkle with Parmesan cheese to serve.