Summer Squash Soup with Whole Wheat Orzo
tablespoons olive oil
cups yellow summer squash cut into 1/4-inch-thick slices (cut slices in half if desired)
teaspoons finely shredded lemon peel
cups low-sodium vegetable broth or chicken broth
tablespoons lemon juice
teaspoon ground turmeric
cup whole wheat orzo pasta (6 ounces)
Ground black pepper
cup thinly sliced fresh basil
- 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.
- 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