Directions
- 1In a large stock pot, heat the olive oil.
- 2Add the onion, carrot, celery, and garlic.
- 3Saute for about 5 minutes.
- 4Add the tomatoes and 4 cups of broth.
- 5Bring to a boil.
- 6Reduce heat and cover for about 10 minutes.
- 7Add the orzo and cover again.
- 8Let it simmer until the orzo is tender, about 10 more minutes.
- 9If it’s too dry, add remaining broth.
- 10Season with salt and pepper.
- 11Top with fresh basil.
Ingredients
- 3 tbsp olive oil
- 4 tbsp olive oil
- 0.5 chopped onion
- 1 chopped carrot
- 2 chopped celery ribs
- 2 chopped garlic cloves
- 2.5 lbs diced Roma tomatoes
- 4 cups chicken or vegetable broth
- 5 cups chicken or vegetable broth
- Salt
- pepper
- 1 cup dried orzo
- 0.5 bunch fresh chopped basil
Equipment
large stock pot
Tips
- Serve with crusty bread and a freshly dressed salad.
- If the soup is too dry after adding orzo, add remaining broth.
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