Instructions: Heat the oil in a soup pot. Add the onion or leek and saute over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and saute the vegetables for another 5 to 8 minutes, or until the onion or leek turns golden and the red pepper softens.

In the meantime, cook the orzo in a separate saucepan until al dente. When done, drain.

Add the 5 cups water, the bouillon cubes, and tomatoes to the soup pot. Bring to a simmer, cover and simmer gently for 10 minutes.

Add the cooked orzo to the soup along with the spinach and herbs. Stir in the lemon juice, then season with salt and pepper. Serve at once.

This recipe yields 6 to 8 servings.

Description: "A lively, lemony soup that comes together quickly."

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