PASTA DAY: Orzo Minestrone

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* Exported from MasterCook *

 

Orzo Minestrone

 

Recipe By : Pasta East to West by Nava Atlas, page 28

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

1 large onion -- chopped

2 cloves garlic -- minced

2 medium carrots -- peeled and diced

2 medium celery stalks -- diced

1 cup green beans -- trimmed

and cut into 1/2-inch lengths

14 ounces canned diced tomatoes -- up to 16-ounces

1 cup tomato sauce

1/4 cup dry red wine -- optional

2 bay leaves

1 teaspoon dried basil

1 teaspoon dried oregano

2/3 cup orzo or rosa marina -- (rice-shaped pasta)

16 ounces canned chickpeas -- drained and rinsed

2 tablespoons minced fresh parsley

Salt and freshly ground black pepper

 

8 or more servings

 

Filling and flavorful, this Italian vegetable soup becomes a meal in itself

when served with a robust, whole-grain bread It keeps well and develops

flavor as it stands.

 

Heat the oil in a large soup pot. Add the onion and garlic, and saute over

medium- low heat until golden. Add the carrots, celery, and green beans,

and just enough water to cover. Then add the tomatoes, tomato sauce,

optional wine, bay leaves, basil, and oregano. Bring to a simmer, then

cover and simmer very gently until the vegetables are tender but not

overdone, about 50 to 60 minutes.

 

About 15 minutes before the end of the cooking time, cook the orzo in a

separate saucepan with plenty of rapidly simmering water until al dente,

then drain. Stir the orzo, chickpeas, and parsley into the soup. Adjust

the consistency with more water if needed, then season to taste with salt

and pepper. Simmer over very low heat for another 5 minutes or so, then serve.

 

Calories: 231, Carbohydrate: 37 g, Total Fat: 5 g, Cholesterol: 0 g,

Protein: 8g, Sodium: 210 mg

 

 

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