ORZO SOUP WITH ROASTED VEGETABLES

Orzo Soup with Roasted Vegetables image

Yield 6 servings

Number Of Ingredients 10

1 tablespoon olive oil, plus more for the pan
1 medium red bell pepper, diced
2 large celery stalks, sliced into 1 1/2-inch-long pieces on the diagonal
8 baby carrots, quartered lengthwise
1 medium turnip, peeled and diced
1 cup sliced baby bella or cremini mushrooms
1 cup orzo
One 32-ounce carton low-sodium vegetable broth
2 to 3 tablespoons minced fresh dill
Salt and freshly ground pepper to taste

Steps:

Preheat the oven to 425°F. Lightly oil a roasting pan.
Combine the bell pepper, celery, carrots, turnip, and mushrooms in a mixing bowl. Drizzle with the olive oil and stir together. Transfer the vegetables to the prepared pan. Roast for 20 minutes, or until the vegetables are touched with brown spots. Stir once or twice during this time.
Meanwhile, bring 3 cups water to a boil in a small pot. Add the orzo and simmer steadily until al dente, about 8 minutes (don't drain). Once the orzo is done, immediately pour in the vegetable broth and remove from the heat.
When the vegetables are done, stir them into the soup along with fresh dill to taste. Return to the heat until heated through. Season with salt and pepper and serve.
A perfect partner for this soup is pizza, which can bake at the same time-and same temperature-as the veggies. Choose between White Pizza with Sweet Potato and Caramelized Onions (page 136) or Very Green Veggie Pesto Pizza (page 142).
Wraps filled with a protein food and plenty of cool, raw vegetables provide a nice foil for the flavor and texture of this soup. Many of the ideas under Easy, Tasty Wraps (page 151) would work well-take your pick!
For a soup-and-salad dinner, serve with Spinach, Artichoke, and Chickpea Salad (page 156) and fresh bread.
Calories: 158
Total Fat: 3g
Protein: 5g
Carbohydrates: 28g
Fiber: 2g
Sodium: 285mg