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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Ingredients:
1 cup onion, diced fine |
1/2 cup celery, diced fine |
1/2 cup carrot, diced fine |
2 tablespoons olive oil |
4 garlic cloves, minced |
1 (28 ounce) can diced tomatoes |
1 (28 ounce) can crushed tomatoes |
32 ounces vegetable stock |
salt |
cracked black pepper |
1 1/4 cups orzo pasta |
1/2 cup reduced fat sour cream |
2 tablespoons chopped fresh basil |
Directions:
1. Add onions, celery, and carrots and olive oil to large stockpot on medium-high. Cook, stirring, 6-7 minute Add chopped garlic. Cook 2 min, until vegetables are tender.
2. Add all tomatoes; simmer about 10 minute Add stock; return to simmer. Season to taste with salt and pepper.
3. Add pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.
4. Add sour cream to soup; fold in basil. Ladle into warmed bowls to serve.
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