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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Chock-full of ham, vegetables, chickpeas and orzo, this hearty soup is loaded with good-for-you flavor. Linda Arnold sends the recipe from her Edmonton, Alberta kitchen. Ingredients:
1/2 cup uncooked orzo pasta |
1 small onion, chopped |
2 teaspoons canola oil |
1 cup cubed fully cooked lean ham |
2 garlic cloves, minced |
1 teaspoon dried rosemary, crushed |
1 teaspoon rubbed sage |
2 cups reduced-sodium beef broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained |
4 tablespoons shredded parmesan cheese |
1 tablespoon minced fresh parsley |
Directions:
1. Cook orzo according to package directions. Meanwhile, in a large saucepan, saute onion in oil for 3 minutes. Add the ham, garlic, rosemary and sage; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Drain orzo; stir into soup. Add chickpeas; heat through. Sprinkle each serving with cheese and parsley. Yield: 4 servings.
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