Greek Tomato Soup with Orzo

Name: Greek Tomato Soup with Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings.
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 1-1/4 cups uncooked whole wheat orzo pasta; 2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped; 3 cups reduced-sodium chicken broth; 2 teaspoons dried oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; Optional: Crumbled feta cheese and minced fresh basil

TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD: 4 servings.

My recipe for manestra, which means orzo in Greek, is effortless and very easy to make. You need only a few steps to transform simple ingredients into a creamy one-pot wonder. —Kiki Vagianos, Melrose, Massachusetts

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1-1/4 cups uncooked whole wheat orzo pasta
2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped
3 cups reduced-sodium chicken broth
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: Crumbled feta cheese and minced fresh basil

Directions

1. In a large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted.
2. Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil.

Nutrition Facts

1 cup: 299 calories, 8g fat (1g saturated fat), 0 cholesterol, 882mg sodium, 47g carbohydrate (7g sugars, 12g fiber), 11g protein.

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