I love to make different versions of this soup, based on the veggies available, but the colors are the same, and it's always delicious.
1 quart chicken broth
1 bunch or bag of greens, chopped
8 oz small pasta, like orzo, or leftover cooked pasta
3 lbs tomatoes, roasted (or 1 can fire-roasted tomatoes)
few tbsp. chopped fresh basil & parsley (optional)
1 onion or leek, chopped
2 cloves garlic, minced
olive oil
sea salt & black pepper
1 can white beans (optional)
If using fresh tomatoes, roast them: Cut them in half and remove core, then place on rimmed tray and bake at 400 F for 20 minutes, until skin is crinkly. Once cooled, remove skins.
In large pot, heat olive oil over medium low heat. Add onion or leek and saute for a few minutes, until tender and translucent. Add garlic and cook 1 minute more, until fragrant.
Add broth and bring to boil. Add orzo and cook until tender. Reduce heat to low.
Add roasted tomatoes, crushing them slightly in your hands or with back of wooden spoon. Add greens & beans, if using. Cook until greens wilt & turn bright green.
Add chopped fresh herbs, if using. Season to taste with salt & pepper. Enjoy!
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