Vegetable Orzo Soup
This vegetable soup is easy to make and tastes great! Orzo may look like rice, but is a small piece of pasta. You will find it in the pasta aisle in the supermarket.
Serving size: about 1 ½ cups
1 tbsp olive oil
¼ cup diced celery
½ cup diced onion
¼ cup diced carrots
One 14.5 ounce can diced tomatoes, no salt added
4 cups low sodium chicken broth
1 cup chopped zucchini
1 cup sliced mushrooms
2 cloves garlic, minced
½ cup orzo
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
- In a large stockpot over medium heat, add the olive oil. When heated add celery, onion, and carrot. Cook for 10 minutes stirring occasionally.
- Add the tomatoes with their liquid, broth, zucchini, mushrooms, garlic, orzo, Italian seasoning, salt and pepper. Bring to gentle boil and cook for 25 minutes, stirring occasionally.
Per serving: 120 calories, 6g protein, 3g fat (0g saturated), 0mg cholesterol, 19g carbohydrate, 2g fiber, 5g sugar, 490mg sodium
%DV: vitamin A 25%, vitamin C 30%, calcium 4%, iron 8%
Recipe adapted from “The Everything Easy Mediterranean Cookbook”