Tomato-Basil Soup with Orzo |
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takes 30 minutes (with soaking etc.)
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for 4 persons
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Here is another recipe from the October Vegetarian times which sounds delicious!
If you still have a few ripe tomatoes, this soup is certain to bring back the August warmth.
If not use good quality canned Italian plum tomatoes. |
Ingredients
| 1 tsp |
olive oil |
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| 1/4 cup |
apple juice |
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| 1/2 |
medium onion |
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| 2 cloves |
garlic |
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| 1/2 cup |
diced redbell pepper |
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| 4 cups |
chopped freshor canned tomatoes |
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| 1 cup |
vegetable stock |
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| 1/3 cup |
orzo pasta |
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| 1/4 cup |
chopped freshbasil |
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Preparation
In a soup pot, heat oil and apple juice over medium heat.
Saute onion, garlic and pepper 8 to 10 minutes, stirring frequently, until onion is soft but not brown.
(add small amounts of water if mixture is too dry)
Add tomatoes and broth; bring to a boil.
Add pasta; cook 5 minutes, stirring.
Cover; simmer over low heat 15 minutes.
Add basil and serve hot.
Per Serving:
106 calories; 4 g prot; 2 g Fat; 21 g Carb; 0 Chol; 133MG Sod 3 g Fiber
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additional informations
| Recipe group |
Soup |
| region |
Italian |
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Source/Quelle:
Vegetarian Resource Center - vrc@tiac.net - Boston, USA
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submitted by Renato Pichler / renato@vegetarismus.ch
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if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance. |
