tablespoons olive oil
1 large onion,
2 large cloves
of garlic, finely chopped
3 ribs celery, chopped
2 carrots, diced
1 large red bell
8 cups canned
low-salt, 99% fat-free chicken broth
2 cups dried orzo
2 cups diced cooked
1 - 2 tablespoons
fresh lemon juice (or to taste)
2 teaspoons grated
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.