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- 7 cups vegetable broth
- 1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina)
- 2 cups chard or spinach, chopped
- 1 14-ounce can of fire-roasted diced tomatoes, well drained
- 1 teaspoon red pepper flakes.
- good quality extra virgin olive oil
- 3 egg whites
- fine grain sea salt
- some grated Parmesan cheese (to finish)
Directions:View on 101 Cookbooks
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