ABOUT THE RECIPE:
Served with whole-grain crackers or crusty rolls, this light soup makes a great first course or light supper. Orzo is a rice-shaped pasta that cooks up quickly, making it excellent for adding body to soups.
Makes 4 servings
INGREDIENTS:
4 cups vegetable broth
1⁄2 cup water
1 large carrot, diced
1 scallion, white and green parts, sliced
1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
1 teaspoon tamari
3⁄4 cup tri-colore orzo, whole wheat orzo, or gluten-free orzo
Sea salt
Freshly ground black pepper
INSTRUCTIONS:
Put the broth and water in a medium saucepan over medium-high heat and bring to a boil. Stir in the carrot, scallion, parsley, and tamari. Decrease the heat to medium-low, cover, and simmer for about 8 minutes. Stir in the orzo and simmer, stirring occasionally, until the orzo and carrots are tender, about 10 minutes. Season with salt and pepper to taste. Garnish with more parsley and serve.