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Tuesday, October 22, 2013


Orzo is a pasta made from wheat, and it’s shaped like long-grain rice.  It gives this soup a delicious and unique flavor.

Ratatouille Soup
 Vegetable oil cooking spray  
1 c.  chopped onion
1 c.  chopped green pepper
2 cloves garlic, peeled, ends removed, chopped
3 c.  eggplant, peeled, cut into ¼ -inch cubes
1 can  (32 oz. )  tomatoes, undrained, crushed
2 c.  zucchini ( sliced ¼-inch thick )
4 c.  water
1 bay leaf
1 ¼  tsp.  dried basil
1 ¼  tsps.  dried oregano
1/8 tsp. pepper
½  c.  (3 oz. ) orzo or favorite small pasta

 Spray a large soup pot with the cooking spray and warm over medium heat.  Add the onion, green pepper and garlic.  Cook until tender, about 5 minutes.  Add  the  eggplant and cook 5 minutes, stirring frequently and adding small amounts of water, if necessary, to prevent sticking.  Add the tomatoes, zucchini, 4 c.  water, bay leaf, basil, oregano and pepper.  Bring the mixture to a boil, then reduce the heat to low, cover and cook 45 minutes.  Add the orzo and cook, uncovered, for 10 minutes.  Remove and discard the bay leaf before serving.

Nutrition Information:  1/8 recipe
Calories 96, Total fat (trace), Saturated fat 0 g, Cholesterol 0 mg, Sodium 292 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 5 g, Protein 3 g

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