Mediterranean Shrimp & Orzo Soup
MAKES: serving
Ingredients
3 Tbsp olive oil
1 lb shrimp, cleaned and deveined
2 tsp dried oregano, divided
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1 cup yellow onion, chopped
6 cloves garlic, minced
3 Tbsp tomato paste
Sea salt and pepper to taste
8 cups vegetable broth
2 cups tomatoes, chopped
3/4 cup uncooked whole wheat orzo pasta
1 cup baby spinach
1 cup fresh parsley, stems removed and chopped
1 cup fresh dill, stems removed
1 lemon, juiced
Crushed red pepper flakes (optional)
Directions
Heat 2 Tbsp oil in a large skillet over medium-high heat. When oil is hot, add shrimp. Sear on both sides until pink. Remove from heat and sprinkle with 1 tsp oregano.
In a medium, heavy cooking pot heat 1 Tbsp oil over medium-high heat. Add chopped peppers, onion, garlic, tomato paste, salt, and remaining 1 tsp oregano. Cook for 5 minutes, stirring occasionally.
Add broth. Bring to a boil. Add tomatoes. Cook on medium-high hear for 3 to 5 more minutes. When liquid returns to a boil, add orzo. Turn heat to medium. Cook for 8 minutes or until pasta is tender.
Stir in baby spinach, parsley, dill, and lemon juice.
Ladle soup into 3 servings and top each with 6 oz shrimp. Add crushed red pepper to taste (optional).