red pepper flakes
dry orzo pasta
salt and black pepper
Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, celery, carrots, garlic and chili flakes; cook until fragrant and softened.
Add the butter and stir in the orzo. Sauté until golden; 1 to 3 minutes.
Add the broth, seasoning, and bay leaf. Bring to a boil. Season to taste. Simmer until the orzo is al dente, stirring frequently. Stir in the milk parmesan, greens, and lemon. Cook until the greens are wilted.
Divide the soup between warm bowls and top with Parmesan, black pepper, and fresh parsley.
Spring Minestrone Soup