Prep time: 30 minutes
1/3 cup orzo (rice-shaped pasta) or rice
2 Tbs olive oil
1 medium leek or several green onions (2 cups, chopped)
1 cup chopped carrots
4 cloves garlic, minced
6 cups chicken or vegetable broth
1 cup sliced green beans
1 cup chopped yellow summer squash
1 cup sliced asparagus
1/2 cup minced fresh basil, divided
1/4 tsp pepper
3/4 cup grated Romano or Parmesan cheese
Cook pasta, drain and rinse. Set aside.
Heat oil in a large pan and cook leek and carrots 10 minutes or until soft. Add garlic and cook 30 seconds. Add broth and green beans and bring to a boil.
Add the pasta, squash, asparagus, ¼ cup basil and the pepper. Simmer 10 minutes, stirring occasionally. Serve each bowl topped with remaining basil and shredded cheese.
Nutritional Information: Calories per Serving: 170, Fat: 9g (Saturated Fat 3g), Cholesterol: 15mg, Sodium: 570mg, Carbohydrates: 14g, Fiber: 3g, Protein: 11g.
© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician