1. In large saucepot, heat oil over medium heat; add leek and cook 8 minutes, stirring occasionally. Add zucchini; cook 5 minutes or until vegetables begin to soften, stirring occasionally. Add turnip, broth, squash and soy sauce; heat to a boil over high heat. Reduce heat to medium-low; simmer 10 minutes.
2. Stir in orzo; heat to a boil. Reduce heat to medium; stir in tomatoes, corn and Italian seasoning. Cook 8 minutes or until orzo is just tender; stir in salt and pepper to taste. Makes about 10 cups.
- 2 g Fat
- 0 g Saturated Fat
- 0 mg Cholesterol
- 143 mg Sodium
- 13 g Carbohydrates
- 2 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 2 g Protein
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Nutritional Information
- 2 g Fat
- 0 g Saturated Fat
- 0 mg Cholesterol
- 143 mg Sodium
- 13 g Carbohydrates
- 2 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 2 g Protein
Directions
1. In large saucepot, heat oil over medium heat; add leek and cook 8 minutes, stirring occasionally. Add zucchini; cook 5 minutes or until vegetables begin to soften, stirring occasionally. Add turnip, broth, squash and soy sauce; heat to a boil over high heat. Reduce heat to medium-low; simmer 10 minutes.
2. Stir in orzo; heat to a boil. Reduce heat to medium; stir in tomatoes, corn and Italian seasoning. Cook 8 minutes or until orzo is just tender; stir in salt and pepper to taste. Makes about 10 cups.