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13Ingredients
20Minutes
160Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 1/2 cup chopped onion
- 2 cloves garlic (minced)
- 2 bay leaves
- 3 cans diced tomatoes (15 oz. per can)
- 1 can vegetable broth (15 oz. per can)
- 1 tsp. brown sugar
- 1/4 cup fresh basil (chopped)
- 1 dash crushed red pepper flakes
- ground black pepper (to taste)
- salt (to taste)
- 1/2 cup plain greek yogurt
- 1 cup orzo pasta (cooked)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol<5mg1% |
Sodium150mg6% |
Potassium340mg10% |
Protein5g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A20% |
Vitamin C25% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 5 years ago
I’ve wanted to make this recipe for awhile, so when my daughter got a cold it seemed like a good time. I didn’t feel like cooking the orzo separately, so after I used the immersion blender and the soup was at a simmer, I added a cup of uncooked orzo. I did have to add an additional 2 cups of veggie broth. I also added some extra garlic. Good served with a small dollop of yogurt in each bowl! Will definitely make again.