Guest guest Posted December 3, 2001 Report Share Posted December 3, 2001 * Exported from MasterCook * Tomato Orzo Soup Recipe By :Jeanne Tiberio Serving Size : 6 Preparation Time :0:00 Categories : Lowfat Soups and Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1 clove garlic -- crushed 20 ounces canned tomato puree 3 cups defatted low-sodium vegetable broth (preferably homemade broth) 1 bay leaf 1/4 teaspoon thyme or oregano dash pepper 1/2 cup orzo 1 1/2 cups skim milk Saute garlic in oil in a soup pot for only 30 seconds. Add the tomato puree, broth, herbs and pepper. Simmer about 15 minutes. Meanwhile cook pasta in a separate saucepan. (It will nearly triple when cooked). Drain pasta and add it, with the milk, to the soup pot. Heat, but do not boil. Source: " 1998 Vegetarian Homestyle Cooking by Jeanne Tiberio " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 2g Fat (11.6% calories from fat); 6g Protein; 24g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 910mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Nutr. Assoc. : 0 0 1505 0 0 0 1492 0 0 0 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ Kitpath's Riverside, Recipes and Things Mastercook Health-e-Cookbooks: http://home.earthlink.net/~kitpath/ Quote Link to comment Share on other sites More sharing options...
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