Tomato Soup with Orzo & Basil
Chopped tomatoes, fresh basil and Parmesan cheese update canned tomato soup.
From EatingWell: March/April 1995
Yield: 2 servings, 1 1/2 cups each
Active Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 10-ounce can condensed tomato soup, preferably low-sodium
- 1 large tomato, seeded and coarsely chopped
- 1 1/2 cups water
- 1/4 cup orzo, or other tiny pasta
- 1/4 cup freshly grated Parmesan cheese, (1/2 ounce)
- 2 tablespoons fresh basil leaves, slivered
Preparation
- Heat oil in a saucepan over medium-high heat. Add onion and sauté until it begins to color, 2 to 3 minutes. Add garlic and cook for 1 minute more. Add soup, tomato, orzo and water. Bring to a boil. Reduce heat to low and simmer, covered, until the orzo is tender, about 10 minutes, stirring occasionally to prevent the orzo from sticking. Ladle into soup bowls and garnish with cheese and basil.
Nutrition Per serving:
262 calories; 9 g fat (3 g sat, 5 g mono); 9 mg cholesterol; 37 g carbohydrates; 9 g protein; 4 g fiber; 191 mg sodium; 638 mg potassium.
Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (26% dv).
2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 2 fat