Main Dish Bean and Orzo Soup

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Main Dish Bean and Orzo Soup

 

2 tbsps. olive oil 1 medium onion, cut into 1/4-inch dice 1 medium carrot, cut

into 1/4-inch dice 1 medium green bell pepper, cut into 1/4-inch dice 1 garlic

clove, crushed

3 1/2 cups vegetable stock 1 1/2 cups tomato juice 1 19-oz. can bean medley,

drained well and rinsed 1/2 tsp. dried oregano 1/2 tsp. dried basil pinch sugar

1/3 cup orzo salt and fleshly cracked black pepper to taste freshly grated

parmesan cheese

 

Heat the oil in a soup pot set over medium heat. Add the onion, carrot, bell

pepper and garlic and cook 5 minutes. Stir in the stock, tomato juice, beans,

oregano, basil and sugar. Bring to a simmer and cook 10 minutes. Add the orzo

and continue simmering until the pasta is tender, about 6 to 8 minutes. Season

the soup with salt and pepper. Ladle the soup into bowls, sprinkle with freshly

grated parmesan cheese and serve. serves 4 to 6

 

 

 

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