Dill and Crab Soup with Orzo
A simple, easy orzo soup with plenty of fresh dill and crab to brighten things up.
Ingredients
- 1 (8 oz) cup Chicken of the Sea® Jumbo Lump Crab
- 1 Tablespoon olive oil
- 1/2 onion, diced
- 2 cloves fresh garlic, minced
- 2 cups vegetable or chicken stock
- 15 oz. canned diced or crushed tomatoes
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper
- Zest of 1 medium lemon
- 2 Tablespoons fresh lemon juice
- 2 cups chopped spinach
- 1 cup cooked orzo
- 3 Tablespoons chopped fresh dill or 1 Tablespoon dried
- Optional - lemon wedges for serving
Instructions
- Heat pan on medium high heat and add olive oil, onions and garlic. Cook until translucent.
- Add stock and canned tomatoes. Bring to a boil, then reduce heat to low. Simmer for about 3 minutes.
- Add salt, pepper, lemon zest, lemon juice, chopped spinach, cooked orzo, and dill. Gently fold in the crab.
- Stir to combine all ingredients. Cook on low heat for about 5 minutes.
- Season with additional salt and pepper, to taste. Serve with optional lemon wedges.
