Turkey Orzo Soup
Serve with a slice of French bread.

Servings: 6

• 1 tablespoons olive oil
• 1 large onion, chopped
• 2 large cloves of garlic, finely chopped
• 3 ribs celery, chopped
• 2 carrots, diced
• 1 large red bell pepper, chopped
• 8 cups canned low-salt, 99% fat-free chicken broth
• 2 cups dried orzo pasta
• 2 cups diced cooked turkey
• 1 - 2 tablespoons fresh lemon juice (or to taste)
• 2 teaspoons grated lemon zest
• 1/2 of a 10 ounce cello package of spinach leaves (about 6 cups)
• 1 1/2 tablespoons grated Parmesan or Romano cheese

Heat oil in heavy large pot or Dutch over over medium heat. Add onion and garlic and stir 1 minute. Add celery, carrots and red bell pepper and sauté until vegetables are tender. Add 8 cups broth and bring soup to a boil. Reduce heat to medium-low; simmer to blend flavors, about 20 minutes. Add pasta and simmer until pasta is tender, stirring occasionally, about 10 minutes.
Mix turkey, lemon juice and lemon peel into soup. Add spinach. Simmer until spinach wilts but is still bright green, stirring occasionally, about 3 minutes. Thin soup with additional chicken broth, if desired. Season soup to taste with salt and pepper.

Ladle soup into bowls. Sparingly garnish with fresh grated Parmesan or Romano cheese if desired.

Per Serving: 372 Calories; 6g Fat (13.4% calories from fat); 2g Saturated Fat; 37g Protein; 52g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 778mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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