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Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 2 thinly sliced green onions
• 4 cups fat-free, lower-sodium chicken broth
• 2 cups water
• 3/4 cup uncooked orzo
• 1 tablespoon grated lemon rind
• 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
• 1 tablespoon chopped fresh oregano
• 1 tablespoon lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 (6-ounce) package fresh baby spinach
• 1/3 cup grated Parmesan cheese

Description

For A Vegetarian Version Of This Lemony Soup, Use Organic Or Lower-sodium Vegetable Broth In Place Of Chicken Broth.

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