Tomato-Vegetable Soup with Orzo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American, Italian
Serves: 4-6
Ingredients
  • 5 roma tomatoes or vine tomatoes
  • 2 whole garlic
  • 3 carrots
  • ½ Beet
  • 1 red onion
  • 10 dried red chilies
  • 2 tsp olive oil
  • 1 tsp salt
  • ½ tsp freshly crushed black pepper
  • 2 cups low sodium or no sodium vegetable stock
  • ½ cup orzo pasta(use more or less)
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 2 cups cooked garbanzo beans or canned(rinsed and drained)
  • 10-12 basil leaves
For garnish
  • chives, toasted pine nuts and thinly sliced jalapenos
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut the tomatoes in half, cut the garlic in halves, carrots and beet cut to 1 inch size, 1 inch onion. Put all this in a baking tray, add the red chilies, drizzle oil, add the salt and pepper and toss well. Bake for 30-40 minutes.
  3. Take it out and grind with 2 cups of vegetable stock or water. Transfer in a soup pot, add the orzo, onion and garlic powder. Let it simmer and cook for about 6-8 minutes.
  4. Once the pasta is cooked, add the chickpeas, tear the basil leaves and let it simmer for 2-3 minutes.
  5. Serve hot with chopped chives, jalapeno and toasted pine nuts.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/02/11/tomato-vegetable-orzopasta-soup/