The Mediterranean Dish · by Suzy Karadsheh★ 5.0 (92)
Pesto Lemon Orzo Soup
NUTRITION · PER SERVING15M COOK
CAL 16%·PRO 24%
CARBS 33G41% OF CAL
7G FIBER6G SUGAR20G OTHER
FAT 17G48% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light lemon orzo soup with basil pesto, spinach, and cherry tomatoes. Fresh and herbaceous, it comes together in 15 minutes and works as a satisfying vegetarian main or first course.
mainitaliansoup🫕 dutch ovenvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Extra virgin olive oil
- 2 cups dry orzo
- 6 cups broth
- 1 cup cherry tomatoes, (halved)
- 2 cups packed baby spinach
- Juice of 1 to 2 lemons
- ½ cup whole milk
- ½ cup pesto, (homemade or quality store-bought pesto)
- Grated Parmesan cheese, (to finish)
- Crushed red pepper flakes, (optional)
At a glance
PER SERVING · TIME 15M
CAL 16%·PRO 24%
CARBS 33G41% OF CAL
7G FIBER6G SUGAR20G OTHER
FAT 17G48% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 13m
- Sodium
- 1271mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 583mg
- Calcium
- 214mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 1271MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.