Friday, May 2, 2014

Tomato Orzo Veggie Soup


Tomato Orzo Veggie Soup with Grated Parmesan 

I am making an effort to cook healthy lunches.  Last week I made Quinoa Salad with Roasted Broccoli, Artichokes, and Kalamata Olives to have in the fridge. And I have to say I really looked forward to it, and made the effort to eat lunch instead of snacking.

This week it was cold and rainy, so a soup was in order.  I used what I had on hand, and it turned out to be a "keeper." This soup is delicious!
It uses leftover Orzo with Proscuitto and Asparagus, to which I had added sauteed mushrooms plus I used pancetta instead of proscuitto.
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.

Tomato Orzo Veggie Soup

Leftover Orzo with Proscuitto (or Pancetta) and Asparagus (see recipe)  about 2 cups*
sauteed mushrooms (about a 1/2 pint)
1 cup stock (any kind)
1 large can of good quality Italian plum tomatoes, including their juices, smushed into bite-size pieces
1 or 2 large handfuls of arugula
salt and pepper to taste
grated Parmesan

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 Orzo recipe, just saute 2 ounces pancetta 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 tomato sauce 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.

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