Serves:

Ingredients:

1/2 c Orzo pasta or linguine, or
-broken spaghetti
29 oz Italian stewed tomatoes
1 c Low-sodium chicken broth
2 tb Finely chopped parsley
1/2 ts Dried basil, crushed
6 tb Grated parmesan

Method:

1.
Bring a medium pan of water to the boil, add the orzo and cook 10 minutes.
Drain.
2.
While the orzo is cooking, put the stewed tomatoes into a food processor (or in a blender in 2 batches).
Puree coarsely.
Put into a large saucepan and stir in the chicken broth, parsley and basil.
Bring to a boil, reduce the heat and simmer 5 minutes.
3.
Stir in the cooked pasta and continue to simmer 5 minutes.
Garnish each serving with a little parmesan.
Note: Cooked ham, turkey or chicken also can be added; stir into the soup with the orzo and heat through.