Cabbage Soup With Orzo Pasta Food

CABBAGE SOUP WITH ORZO PASTA

Steps:

• Boil the orzo pasta according to the package. Al dente is best.Drain water from the pasta, drizzle it with olive oil to prevent sticking and set it aside.
• Grab a 3.5-quart sauté pan and add the olive oil over medium heat.
• Next, add the onion and simmer until the onion is translucent.
• Then, add the corn kernels, sliced cabbage and 1 cup of water. Season with salt and pepper. Simmer for 5 minutes over medium heat.
• Next, add the crushed tomatoes, green beans, vegetable broth, lemon juice, and a pinch of red pepper flakes for a little spice.
• Turn the heat to low and simmer for 25-30 minutes. This will allow the cabbage to soften and the flavors to blend.
• Finish with fresh chopped parsley.
• When ready to serve the soup, add some of the cooked orzo pasta to the bottom of the bowl then ladle in the hot soup.

VEGETABLE ORZO SOUP

Steps:

• Saute pepper and onion in oil in a Dutch oven until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender.

HEARTY CABBAGE-RUTABAGA SLOW COOKER SOUP

Steps:

• Place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
• Cover the cooker and cook on Low until vegetables are tender and soup is thickened, 5 to 9 hours.

RED CABBAGE AND ORZO SOUP

Steps:

• In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and 1/2 cup water, and bring the mixture to a boil. Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste. Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens.

ORZO WITH CABBAGE

Steps:

• Heat oil in large skillet or Dutch oven, using 2 tablespoons oil in traditional pot and 1 tablespoon in pot with non-stick lining.
• Add onions, cabbage, thyme and celery and saute until onions begin to brown and cabbage has softened.
• Stir in puree, water and orzo and season to taste with salt, which is optional, and pepper. Bring to boil. Reduce heat, cover, and simmer about 20 minutes, until orzo is soft and most of liquid has been absorbed.
• Serve sprinkled with bits of goat cheese.

RED CABBAGE AND ORZO SOUP

Steps:

• In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and 1/2 cup water, and bring the mixture to a boil.
• Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste.
• Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens.

ORZO & TOMATO SOUP

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.