orzo soup

I literally just made a promise this week that I wouldn't post about soup again until September. Apparently I shouldn't make promises I know I can't keep.

This soup is just to good to keep quiet. I'm justifying the post by the fact that it's hardly "soup" in the traditional sense. Since it does have a broth base though, I suppose it has to keep it's name. It's a breeze to make and I've made no alterations to the original recipe as it appears on 101 Cookbooks. I typically cut the chard into "ribbons" to add some interesting texture. If you can get your hands on these fire roasted tomatoes, I whole heartedly recommend them. They have chilies which pack a little extra heat with the red pepper flakes. Also, for those of you who may want to default to chicken broth, this is a case where you need to stick to veggie broth. The flavor is well worth it. Have fun with the egg whites, they're my favorite part of the process! Enjoy! - jz

orzo soup
serves 4 to 6 (taken from 101 Cookbooks) 

7 cups vegetable broth
1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina)
2 cups chard or spinach, chopped
1 14-ounce can of fire-roasted diced tomatoes, well drained
1 teaspoon red pepper flakes
good quality extra virgin olive oil
3 egg whites
fine grain sea salt
some grated Parmesan cheese (to finish)

Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender - about ten minutes. Stir in the chopped spinach;In the meantime, heat the tomatoes, red pepper flakes and a splash of extra virgin olive oil in a separate saucepan. Taste, and salt a bit if needed. Just before serving, slowly pour the egg whites into the soup, stirring quickly with a whisk. The whites should take on a raggy appearance. Taste and add more salt if needed. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of cheese.