Tomato Orzo Soup With Kale Recipes

CREAMY TOMATO ORZO WITH ORZO

Creamy Tomato Orzo With Orzo image

This recipe brings rich tomato flavors along with a full serving of vegetables. It has been a while since I shared a non-Indian recipe and I hope you will find it as an option for dinner or when you are entertaining a large group.

Provided by Uma Raghupathi

Time 30m

Number Of Ingredients 11

Ingredients

1 ¼ Orzo pasta
1 can diced tomatoes
1 ½ tsp tomato paste
½ cup cashew cream/ paste
1 tsp Oregon
1 tsp chili flakes
1 tbsp olive oil
1 cup chopped kale leaves
Salt to taste
3 garlic cloves
1 medium size onion

Steps:

In a large pan, boil the Orzo (pasta) in water and set it aside.
Meanwhile, place a pan on medium heat and drizzle few tablespoons of oil.
When oil heats up, add chopped kale and saute until they are crispy. Place them aside.
In the same pan, saute chopped garlic until they turn golden.
Add chopped onion and saute until they turn translucent.
Add oregano and chili flakes cook for about 30 seconds.
Add the diced tomatoes and cook for about a minute.
Add tomato paste and cashew paste or cream. Cook for 4 minutes.
Add salt and the cooked orzo. Mix evenly.
Turn the heat off and add the Kale leaves
Creamy Tomato-Kale Orzo is ready! Serve hot paired with breadsticks! Enjoy!

Nutrition Facts : Calories 150 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 139 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GREEK TOMATO SOUP WITH ORZO

Greek Tomato Soup with Orzo image

My recipe for manestra, which means "orzo" in Greek, is a straightforward and very easy to make recipe. You only need a few steps to transform simple ingredients into a creamy one-pot-wonder in about 30 minutes. -Kiki Vagianos, Melrose, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1-1/4 cups uncooked whole wheat orzo pasta
2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped
3 cups reduced-sodium chicken broth
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: Crumbled feta cheese and minced fresh basil

Steps:

In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 299 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 882mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 12g fiber), Protein 11g protein.

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