To make a vegetarian version, use vegetable rather than chicken broth.
Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor.
Add sliced leeks and chopped onion; cook, stirring occasionally, until soft, about 5 minutes.
Photo:Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
Add minced garlic; cook, stirring occasionally, until fragrant, about 30 seconds.
Bring to a boil; reduce heat to low and simmer, covered, for 5 minutes.
Add 12 cup orzo; cook, partially covered, stirring occasionally to prevent sticking, for 5 minutes.
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
Stir in 8 ounces spinach; cook, stirring, until wilted, about 2 minutes.
Remove the bay leaves and discard.
Season the soup with 1 tablespoon lemon juice.
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
Ladle into 6 bowls and sprinkle with Parmesan (about 112 teaspoons each).
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
