Time 30m Yield 2 servings. Number Of Ingredients 6 Steps:
In a small saucepan, saute the carrot, celery, onion, basil, oregano and thyme in oil for 8-10 minutes or until vegetables are crisp-tender. , Add soup and broth. Bring to a boil. Stir in orzo. Reduce heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender.
Time 40m Yield 16 servings (4-1/2 quarts). Number Of Ingredients 11 Steps:
In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.
Time 42m Yield 2 serving(s) Number Of Ingredients 10 Steps:
In a small saucepan, saute the carrot, celery, onion, basil, oregano, and thyme in oil for 8-10 minutes or until vegetables are crisp-tender. Add in the soup and broth; bring to a boil. Stir in orzo; decrease heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender. Taste and adjust seasoning with salt and pepper, if needed.
Time 35m Yield 13 cups, 8 serving(s) Number Of Ingredients 13 Steps:
Add onions, celery, and carrots and olive oil to large stockpot on medium-high. Cook, stirring, 6-7 minute Add chopped garlic. Cook 2 min, until vegetables are tender. Add all tomatoes; simmer about 10 minute Add stock; return to simmer. Season to taste with salt and pepper. Add pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat. Add sour cream to soup; fold in basil. Ladle into warmed bowls to serve.
Time 30m Number Of Ingredients 11 Steps:
Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil. Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls. Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes. In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil. Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.
