Mediterranean Shrimp Soup

techiecycle.com

Nan Everhart Milligan

8 oz Sea Scallops, side muscles removed (optional)

Salt and black pepper

Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)

1 ½ lb shrimp, peeled and deveined

1 green bell pepper, cored, chopped

1 red bell pepper, cored, chopped

1 medium yellow onion, chopped

6 garlic cloves, peeled, minced

3 tbsp tomato paste

1 tbsp dried oregano, divided

7 cup low-sodium broth (vegetable or chicken)

3 large tomatoes, diced (canned diced tomato will work as well)

1 cup orzo pasta (whole wheat pasta preferred)

6 oz baby spinach

1 cup chopped fresh parsley leaves

1 cup chopped fresh dill, stems removed

1 lemon, juice of

Crushed red pepper flakes, optional

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