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Summer Squash And Orzo Soup

fatfree.kitchen's picture
Ingredients
  Water/Nonfat chicken broth / vegetable broth / wine 1⁄4 Cup (4 tbs)
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), minced
  Celery stalks 1 , chopped
  Yellow summer squash 1 Medium
  Zucchini/Pattypan squash 1 Medium
  Vegetable broth/Nonfat chicken broth 6 Cup (96 tbs)
  Black pepper 1⁄4 Teaspoon
  Chopped tomatoes/Low-sodium canned tomatoes 2 Cup (32 tbs)
  Dried basil leaves 1 Teaspoon
  Dried oregano leaves 1 Teaspoon
  Orzo pasta/Other tiny pasta 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Nonfat parmesan cheese 1⁄2 Cup (8 tbs) (Optional)
Directions

Heat the water, broth, or wine in a large, heavy soup pot. Add the onion and garlic. Cook and stir until tender.
Add the celery, summer squash, and pattypan squash or zucchini and cook for 3 minutes.
Add more liquid during this process if necessary.
Add broth, pepper, tomatoes, basil, oregano, and orzo.
Bring to a boil, cover, and simmer for 8 minutes or until orzo is tender.
Add parsley and Parmesan cheese, if using.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Boiled
Dish: 
Soup
Interest: 
Summer, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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