Zucchini-Orzo Soup

Makes 8 servings

  • 1 (14.5-ounce) can diced tomatoes (no salt added), with liquid
  • 2 teaspoons vegetable broth base (recommended brand: Better than Bouillon)
  • 1 small onion, chopped
  • 2 carrots, sliced
  • 3 stalks celery, sliced
  • 2 cloves garlic, minced
  • teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 cup whole-wheat orzo, dry
  • 2 small zucchinis, sliced

Put tomatoes and 4 cups water in a large pot over medium-high heat. Add broth base, onion, carrots, celery, garlic, black pepper, dried basil, and dried oregano. Stir, cover with lid, and bring to a simmer. Reduce heat to medium. Let cook for 25 minutes.

Add orzo and zucchini, cover, and cook an additional 10 to 15 minutes, until vegetables are tender. If needed, add additional water to replace moisture lost in evaporation. Soup should be thick.

Nutritional information per serving: 132 calories, 3 g protein, 1 g fat, 0 g saturated fat, 28 g carbohydrate, 4 g fiber, 4 g sugar, 190mg sodium.