Broccoli and Orzo Soup

Ingredients

• 6 cups low-salt chicken broth
• 1 cup orzo
• 2 tablespoons olive oil
• 1 red pepper, julienned
• Pinch of dried red-pepper flakes
• 1 clove garlic, chopped
• ½ cup Italian parsley, minced
• 2 small slices orange rind, chopped
• 3 cups of broccoli stems, peeled and diced
• 3 cups of broccoli florettes, chopped
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    273 calories; 9 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 14 grams protein; 514 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring chicken broth to boil. Add orzo.
2. Put olive oil in a small skillet on high heat, add red pepper and then dried red-pepper flakes. Cook until red pepper starts to brown, then add garlic, parsley and orange rind. Cook for one minute, then remove from heat.
3. When orzo has cooked for 15 minutes, add broccoli stems. After five minutes, add florettes. Season with salt and pepper. Cook for a minute or two, until florettes are tender, and remove from heat.
4. Serve soup in bowls, with a spoonful of the red-pepper mixture on top.