Tomato-Basil Soup with Orzo

takes 30 minutes (with soaking etc.)
for 4 persons
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.
1 tsp olive oil
1/4 cup apple juice
1/2 medium onion
2 cloves garlic
1/2 cup diced redbell pepper
4 cups chopped freshor canned tomatoes
1 cup vegetable stock
1/3 cup orzo pasta
1/4 cup chopped freshbasil

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

additional informations

Recipe group Soup
region Italian
Vegetarian Resource Center - vrc@tiac.net - Boston, USA
submitted by Renato Pichler / renato@vegetarismus.ch

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.

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