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Categories:
low-salt orzo olive oil red pepper red pepper clove garlic Italian parsley orange rind broccoli stems Broccoli Florettes salt
Viewed: 3 - Published at: 3 years agoIngredients
- 6 cups low-salt chicken broth
- 1 cup orzo
- 2 tablespoons olive oil
- 1 red pepper, julienned
- Pinch of dried red-pepper flakes
- 1 clove garlic, chopped
- 1/2 cup Italian parsley, minced
- 2 small slices orange rind, chopped
- 3 cups of broccoli stems, peeled and diced
- 3 cups of broccoli florettes, chopped
- Salt and freshly ground pepper to taste
Method
- Bring chicken broth to boil.
- Add orzo.
- Put olive oil in a small skillet on high heat, add red pepper and then dried red-pepper flakes.
- Cook until red pepper starts to brown, then add garlic, parsley and orange rind.
- Cook for one minute, then remove from heat.
- When orzo has cooked for 15 minutes, add broccoli stems.
- After five minutes, add florettes.
- Season with salt and pepper.
- Cook for a minute or two, until florettes are tender, and remove from heat.
- Serve soup in bowls, with a spoonful of the red-pepper mixture on top.
