Categories: Soup

Ingredients

• 1 tsp olive oil
• 2 large shallots, chopped
• 2 garlic cloves, chopped
• 2- 12 oz. jars water-packed roasted red peppers
• 1 2/3 cups vegetable or chicken broth
• 2 tbsp. grated Pecorino Romano cheese
• 1/3 cup orzo
• 1 cup baby spinach
• 1 tbsp. chopped fresh basil

Directions

1. Heat a medium pot over medium heat. Add the oil, shallots, and garlic and cook, stirring, until lightly golden, 3-4 minutes. Transfer to a blender and add the roasted red peppers and the liquid from the jars. Blend until smooth. Pour the mixture into the pot, add the broth and Romano, and bring to a boil. Add the orzo and cook as directed. Stir in the spinach and basil and cook 1 more minute. Serve hot.

Email to a friend | Print this recipe | Back