Orzo Soup. 7 cups vegetable broth 1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina) 2 cups chard or spinach, chopped 1 14-ounce can of fire-roasted diced tomatoes, well drained 1 teaspoon red pepper flakes. good quality extra virgin olive oil 3 egg whites fine grain sea salt some grated Parmesan cheese (
Zucchini, onions, baby carrots, and boiled russet potatoes mixed up in a bowl with extra virgin olive oil, minced garlic, Parmesan cheese and a little lemon pepper. Baked at 350 degrees for 30 minutes.