1 10-ounce can condensed tomato soup, preferable low-sodium
1 large tomato, seeded and coarsely chopped
1 1/2 cups water
1/4 cup orzo, or other tiny pasta
1/4 cup freshly grated Parmesan cheese (1/2 ounce)
2 tablesppons fresh basil leaves, slivered
Instructions
Heat oil in a saucepan over medium-high heat. Add onion and saute until it begins to color, 2 to 3 minutes. Add garlic and cook for 1 minute more. Add soup, tomato, orzo and water. Bring to a boil. Reduce heat to low and simmer covered, until the orzo is tender, about 10 minutes, stirring occasionally to prevent the orzo from sticking. Ladle into soup bowls and garnish with cheese and basil.
Originally Submitted
10/29/2009
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