 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Here is what the chef says: Fantastic soup, try with other veggies that you like. NOTE: The only change that I am going to try is to use Jennie-O Lean Turkey Bacon. Ingredients:
6 slices bacon, chopped (try lean turkey bacon) |
2 cups onions, chopped |
4 garlic cloves, minced |
1/2 cup celery, chopped |
1 cup carrot, chopped small |
1 cup mushroom, chopped |
1 tablespoon red pepper flakes (to taste) |
salt (to taste) |
pepper (to taste) |
1 teaspoon oregano |
1 teaspoon basil |
5 cups low-sodium low-fat chicken broth |
1 (28 ounce) can stewed tomatoes |
1/4 cup orzo pasta (or other small pasta) |
Directions:
1. In a large stock pot, cook bacon until most of fat rendered. Add onions, garlic, carrots, celery, mushrooms and cook until onions transparent.
2. Add red pepper flakes, oregano, basil and salt and pepper.
3. Add chicken stock and stewed tomatoes.
4. Bring to a boil, and add pasta.
5. Cook until al dente.
6. Check for seasoning and adjust if needed.
|
|