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1
Cook orzo in a large saucepan of boiling water until just short of tender, 8 to 9 minutes.
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2
Drain and rinse with cool water.
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3
Return to the pot and toss with 1 teaspoon oil; set aside.
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4
Heat 1 tablespoon oil in a medium skillet over high heat.
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5
Add onion and 1/4 teaspoon salt; reduce heat to medium-low, cover and cook, stirring frequently, always covering the pan again, until the onion is translucent and beginning to color, 10 to 15 minutes.
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6
Meanwhile, coarsely chop spinach.
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7
Coarsely chop enough parsley to equal about 4 cups.
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8
Set aside 3 cups and finely chop the remaining 1 cup; set aside separately.
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9
Peel and dice potato.
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10
Combine the potato, the sauteed onion, 1/4 teaspoon salt, broth and water in a soup pot or Dutch oven.
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11
(Set the onion pan aside for later.)
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12
Bring to a boil over high heat.
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13
Reduce heat to maintain a simmer and cook for 12 minutes.
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14
Stir in the spinach and the 3 cups coarsely chopped parsley; return to a simmer, cover and cook for 3 minutes more.
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15
Meanwhile, heat the remaining 1 tablespoon oil in the onion pan over medium heat.
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16
Add garlic and let it sizzle for about 45 seconds.
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17
Add walnuts and cook, stirring and watching carefully to prevent burning, for about 3 minutes.
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18
Stir in the remaining 1 cup parsley and crushed red pepper; cook, stirring, for 2 minutes more.
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19
Remove from the heat.
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20
Stir the cooked orzo into the soup, then stir in the parsley-walnut mixture.
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21
Season with lemon juice and pepper.
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22
Taste and add more lemon juice, salt and/or pepper, if desired.
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23
Return the soup to a simmer.
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24
Combine tomatoes with the remaining pinch of salt in a small bowl.
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25
Garnish each bowl of soup with a spoonful of the tomatoes and a drizzle of olive oil.
