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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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âTender pasta, sauteed vegetables and lots of flavorâ¦this tasty soup comes really close to the tomato rosamarina soup they serve in the best Greek restaurants in Chicago, writes Mary Lu Wasniewski from Orland Park, Illinois. I like it with a small Greek salad and pita chips. Enjoy!â Ingredients:
1/2 cup each chopped carrot, celery and onion |
1/8 teaspoon each dried basil, oregano and thyme |
2 tablespoons olive oil |
1 can (19 ounces) ready-to-serve tomato basil or hearty tomato soup |
1 cup chicken broth |
1/3 cup uncooked orzo pasta |
Directions:
1. In a small saucepan, saute the carrot, celery, onion, basil, oregano and thyme in oil for 8-10 minutes or until vegetables are crisp-tender.
2. Add soup and broth. Bring to a boil. Stir in orzo. Reduce heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender. Yield: 2 servings.
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