Summer Squash Soup with Whole Wheat Orzo

Summer Squash Soup with Whole Wheat Orzo
Makes:
4 servings
Serving Size:
1 3/4 cups
Start to Finish:
30 mins
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Summer Squash Soup with Whole Wheat Orzo

Ingredients
2
tablespoons olive oil
3
cups yellow summer squash cut into 1/4-inch-thick slices (cut slices in half if desired)
6
cups low-sodium vegetable broth or chicken broth
3
tablespoons lemon juice
1
teaspoon ground turmeric
1
cup whole wheat orzo pasta (6 ounces)
 
Salt
 
Ground black pepper
1/4
cup thinly sliced fresh basil

Directions

  1. In a 3- to 4-quart saucepan heat oil over medium heat. Add squash and lemon peel; cook about 5 minutes or just until squash has started to soften, stirring occasionally.
  2. Add broth, lemon juice, and turmeric to squash mixture. Bring to boiling; reduce heat. Add orzo. Simmer, uncovered, for 8 to 10 minutes or just until squash and orzo are tender, stirring occasionally. Season to taste with salt and pepper. Sprinkle each serving with 1 tablespoon of the fresh basil.

From the Test Kitchen

Soup will thicken upon standing as the pasta soaks up the broth in the soup.

Nutrition Facts

(Summer Squash Soup with Whole Wheat Orzo)
    Per serving:
  • 248 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 0 mg chol.,
  • 358 mg sodium,
  • 38 g carb.,
  • 9 g fiber,
  • 5 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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