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Based in Corning, New York and the beautiful Finger Lakes. Started in 2009 by Barbara Blumer with her family and friends. Her husband, Tom, now regularly contributes, too.

Over 900 Recipes and still growing

From muffins to curries with step-by-step photos and how-to tips: see recipe index https://feasteveryday.blogspot.com/p/recipes-index.html

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Friday, May 2, 2014

Tomato Orzo Veggie Soup with Grated Parmesan


This soup is delicious!

UPDATED 2021 
It uses leftover Orzo with Prosciutto and Asparagus, to which I had added sauteed mushrooms 
This success of this soup is based on the quality of the tomatoes you use.  I used canned San Marzano tomatoes from Italy.

The arugula adds a peppery note.

---Barbara

Tomato Orzo Veggie Soup

Leftover Orzo with Prosciutto (or Pancetta) and Asparagus (see recipe)  about 2 cups*
12 ounces sauteed mushrooms
2 T olive oil or butter
1 cup chicken stock
1 large can Italian plum tomatoes, including their juices, crushed by hand
1 or 2 large handfuls of arugula
salt and pepper to taste
grated Parmesan

Saute the mushrooms in butter or oil until deep brown, about 10 minutes. 

Crush the tomatoes, save the juices.  (I put them in a plastic bag and crush by hand.)

Mix together all, except the arugula and Parmesan.  Bring to a boil, then simmer gently for 10 minutes for the flavors to mingle.  Add the arugula and continue cooking until it is wilted but still bright green.  Ladle into a bowl and serve with lots of grated Parmesan.

* if you want to make this without making the full recipe, just saute 4 ounces proscuitto until crisp, add 1/4 cup orzo and cook until browned, add 2 cups of stock and cook until the orzo is tender, add mushrooms, asparagus, and whatever other veggie you want, then the large can of tomatoes and bring to a boil, then simmer until the veggies are tender.  Add the handfuls of arugula, and cook until they are wilted but still bright green.  Add salt and pepper to taste.  Serve with lots of grated Parmesan.

B