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Vegetable Soup with Orzo Recipe

Vegetable Soup with Orzo Recipe

4 servings



1 cup each: chopped onion, sliced carrots, celery

3 cloves garlic, minced

2 medium zucchini or summer yellow squash, sliced

1 cup sliced mushrooms

1/2 teaspoon each: dried thyme and oregano leaves

5 cups reduced-sodium fat-free chicken broth

1/2 cup uncooked orzo

1/2 cup frozen peas

6 medium leaves escarole, sliced or coarsely chopped

Salt and pepper, to taste

2 tablespoons grated Romano cheese


Saute onion, carrots, celery, and garlic in lightly greased large sauce-pan until onion is tender, about 5 minutes. Add zucchini, mushrooms, and herbs, cook, covered, 2 to 3 minutes. Add broth and heat to boiling. Stir in orzo, peas, and escarole, reduce heat and simmer, uncovered, until orzo is al dente, about 7 minutes. Season with salt and pepper. Sprinkle each bowl of soup with cheese.

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