Wednesday, February 06, 2013

Recipe Corner: AHA Spinach Pasta Soup

This recipe had potential but failed to deliver. I wouldn't make this exact recipe again but I would try the spinach pasta mix in soup with a few changes. If anyone has suggestions on how to add some depth of flavor without adding salt, I'd appreciate it.

4 cups fat-free, low-sodium chicken broth
1/2 cup water
1/4 cup plus 1 tbls no-salt-added tomato paste
1/2 tsp grated lemon zest
1/4 cup drained orzo or pastina
8 oz fresh spinach, chopped, or 1/2 10 oz package frozen and chopped spinach, thawed and well-drained*
2 medium green onions
1/4 tsp pepper
1/8 tsp salt

In a medium saucepan, whisk together the broth, water, and tomato paste until smooth. Add the lemon zest. Bring to a boil over medium-high heat.

Stir in the pasta. Reduce the heat to medium and cook for 5 to 7 minutes, or until the pasta is tender.

Stir in the spinach and green onions. Cook for 2 to 3 minutes.

Stir in the salt and pepper.

*I ended up using all the spinach because, hey, why not. It's spinach.

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