Tomato Orzo Veggie Soup with Grated Parmesan
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| This soup is delicious! |
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UPDATED 2021
The arugula adds a peppery note.
---Barbara
Tomato Orzo Veggie Soup
Leftover Orzo with Prosciutto (or Pancetta) and Asparagus (see recipe) about 2 cups*
12 ounces sauteed mushrooms
2 T olive oil or butter
1 cup chicken stock
1 large can Italian plum tomatoes, including their juices, crushed by hand
1 or 2 large handfuls of arugula
salt and pepper to taste
grated Parmesan
Saute the mushrooms in butter or oil until deep brown, about 10 minutes.
Crush the tomatoes, save the juices. (I put them in a plastic bag and crush by hand.)
Mix together all, except the arugula and Parmesan. Bring to a boil, then simmer gently for 10 minutes for the flavors to mingle. Add the arugula and continue cooking until it is wilted but still bright green. Ladle into a bowl and serve with lots of grated Parmesan.
* if you want to make this without making the full recipe, just saute 4 ounces proscuitto until crisp, add 1/4 cup orzo and cook until browned, add 2 cups of stock and cook until the orzo is tender, add mushrooms, asparagus, and whatever other veggie you want, then the large can of tomatoes and bring to a boil, then simmer until the veggies are tender. Add the handfuls of arugula, and cook until they are wilted but still bright green. Add salt and pepper to taste. Serve with lots of grated Parmesan.
B
It uses leftover Orzo with Prosciutto and Asparagus, to which I had added sauteed mushrooms
This success of this soup is based on the quality of the tomatoes you use. I used canned San Marzano tomatoes from Italy.The arugula adds a peppery note.
---Barbara
Tomato Orzo Veggie Soup
Leftover Orzo with Prosciutto (or Pancetta) and Asparagus (see recipe) about 2 cups*
12 ounces sauteed mushrooms
2 T olive oil or butter
1 cup chicken stock
1 large can Italian plum tomatoes, including their juices, crushed by hand
1 or 2 large handfuls of arugula
salt and pepper to taste
grated Parmesan
Saute the mushrooms in butter or oil until deep brown, about 10 minutes.
Crush the tomatoes, save the juices. (I put them in a plastic bag and crush by hand.)
Mix together all, except the arugula and Parmesan. Bring to a boil, then simmer gently for 10 minutes for the flavors to mingle. Add the arugula and continue cooking until it is wilted but still bright green. Ladle into a bowl and serve with lots of grated Parmesan.
* if you want to make this without making the full recipe, just saute 4 ounces proscuitto until crisp, add 1/4 cup orzo and cook until browned, add 2 cups of stock and cook until the orzo is tender, add mushrooms, asparagus, and whatever other veggie you want, then the large can of tomatoes and bring to a boil, then simmer until the veggies are tender. Add the handfuls of arugula, and cook until they are wilted but still bright green. Add salt and pepper to taste. Serve with lots of grated Parmesan.
B