Soup with spinach and orzo

1. Finely chop the onion, chop the garlic. Preheat olive oil in a large cast. Ingredients:

• olive oil - 2 items. spoons
• large bulb - 1 piece
• garlic - 2 teeth
• lemon - 1 piece (peel and juice)
• red pepper flakes - 1 teaspoon
• dried thyme - 1 teaspoon
• fresh spinach leaves - 2 cups
• Orzo paste - 1 1/2 cups
• vegetable or chicken broth - 8 glasses
• water - 2 items. spoons
• cornstarch - 1 st. a spoon
• Parmesan cheese - 1/4 Cup

Instructions

1. Finely chop the onion, chop the garlic. Preheat the olive oil in a large saucepan. Add the onion and garlic and fry for 3-4 minutes, until the aroma appears. 2. Add lemon zest, red pepper flakes and dried thyme. Cook another 3 minutes until the onion is tender and transparent. 3. Reduce heat to medium and add spinach and Orzo paste. 4. Cook for 1 minute, then add broth and lemon juice. Bring to a boil and cook for 12-15 minutes until the paste is almost ready. 5. Beat 2 tablespoons of water and cornstarch in a small bowl. Add the resulting mixture to a lightly boiling soup and stir quickly. Cook for about 3 minutes until the soup thickens. 6. Immediately serve, sprinkled with fresh grated Parmesan.

Servings: 8