So I know its a little early for soup, however two weeks ago we got a little peak at fall, the wind was blowing, the temperature had dropped....even though I knew the feeling would be short lived, I still had a mad hankering for some orzo soup....not exactly sure why orzo--have never had in soup form, but either way...I needed it bad...here's what I came up with.
What you will need:
Orzo-(usually by the noodles/rice section) I used one serving
Vegetable Broth--(I always like to have this on hand-especially in the fall winter, very helpful when you need to throw something together last minute and use up extra veggies) I used whole box
One zucchini
Cherry tomatoes (I had an assortment from the farmers market)
Batch of green onions
Handful of spinach
Fresh parmesan
Black pepper
Soy sauce (optional)
Fried tofu-also optional-(....so I had some left over fried tofu from Rice Kitchen that I wanted to use up, you can either skip this ingredient your sauté your own in a pan and then add to soup when finished)
Also, add whatever other veggies you have in your fridge, celery, onion, green pepper...I just went with what I had on hand.
Pour your broth into pan, follow directions on orzo package, I went with the option of half way cooking it and then adding to broth. Chop your tomato, green onion. If you do go the tofu route and it is uncooked, now would be a good time to chop into cubes and sauté, I like to add soy sauce to mine with black pepper and a little bit of olive oil. Add your chopped ingredients and tofu, as well as orzo about ten minutes before you want the soup to be served.
I put a handful of spinach at the bottom of each bowl (still crisp and not slimy when you pour soup on top).
Sprinkle with black pepper and fresh parmesan.
ENJOY!!
