VEGETABLE AND ORZO SOUP

By bjnelson55

Orzo is a tiny rice-shapped pasta that's truly at home in hearty soups--like this pot of simmering vegetables and garden herbs. The Vegetable and Orzo Soup leftovers are even better, as the flavors have had time to blend. So make-ahead or freeze some for later--just add the Parmesan after reheating.

Ingredients

• 1 medium onion, chopped
• 1 cup chopped carrots
• 1 cup whole kernel corn
• 1 small zucchini or yellow summer squash, diced
• 1/3 cup balsamic vinegar
• 1 teaspoon olive oil
• 4 cups frozen defatted chicken stock, thawed
• 1 cup orzo pasta
• 1 cup cooked navy beans
• 2 cloves garlic, minced
• 1/4 cup minced fresh parsley
• 1 tablespoon honey or sugar
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1/3 cup grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

In a Dutch oven, combine the onions, carrots, corn, zucchini or squash, vinegar, and oil. Cook, stirring, over medium-high heat for 5 minutes, or until the onions are soft but not browned. Add the stock, pasta, beans, and garlic. Bring to a boil.

Reduce the heat to medium. Cook for 15 minutes, or until the pasta is tender.
Add the parsley, honey or sugar, pepper, and salt. Stir well to combine.

Sprinkle each serving with the Parmesan.

NUTRITIONAL INFORMATION:
CALORIES 427.5 CAL
FAT 5.8 G
SATURATED FAT 1.8 G
SODIUM 662.3 MG
CARBOHYDRATES 78.4 G
TOTAL SUGARS 14.7 G
DIETARY FIBER 9.5 G
PROTEIN 17.6 G