Spinach, Pasta, and Pea Soup

Ingredients

• 6 ounce baby spinach fresh
• 0.5 teaspoon pepper black freshly ground
• 3  garlic cloves thinly sliced
• 2  green onions thinly sliced
• 1 tablespoon juice of lemon 
• 1 tablespoon lemon rind grated
• 4 cups lower-sodium chicken broth fat-free
• 15 ounce no-salt-added chickpeas drained canned (garbanzo beans)
• 1 tablespoon olive oil extra-virgin
• 1 tablespoon oregano fresh chopped
• 0.8 cup orzo pasta uncooked
• 0.3 cup parmesan cheese grated
• 0.1 teaspoon salt 
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. Heat a large saucepan over high heat.
2. Add olive oil to pan; swirl to coat.
3. Add garlic and onions; saut 30 seconds, stirring constantly.
4. Add chicken broth and 2 cups water; bring to a boil.
5. Add orzo, lemon rind, and chickpeas. Cover and cook 10 minutes or until orzo is done. Stir in oregano and next 4 ingredients (through spinach). Ladle 1 3/4 cups soup into each of 4 bowls; top each serving with about 4 teaspoons cheese.