Beef and Orzo Soup

Jim was really happy tonight, we had beef.  This was a very easy week night dinner.  It serves 4 and we had leftovers.  This was again from Rocco Dispirto’s cookbook.  I know you are thinking, doesn’t she have another cookbook?  I do, 400 +/- and adding, but when I find a winner, I stick with it. 

Ingredients:

2 oz. 100% whole wheat orzo

1 T EVOO

½ medium red onion, cut into small dice

2 celery stalks, cut into small dice

2 medium carrots, peeled and cut into small dice

½ # (about 2 cups) sliced cremini mushrooms

Salt and pepper

2 cloves garlic, chopped

5 C low-fat, low-sodium chicken broth (I use Wolfgang Puck broth)

1 1# piece lean beef tenderloin, trimmed of all visible fat.  (I partially freeze so easier to slice)

¼ C chopped fresh flat-leaf parsley

Directions:

1.      Bring a medium pot of salted water to a boil.  Add the orzo and cook according to the package directions, drain.

2.      Meanwhile heat a large pot over medium heat.  When hot, add the EVOO, and then add onion, celery, carrot, and mushrooms.

3.      Sauté until softened, about 7 minutes.  Season with salt and pepper to taste.  Add the garlic and cook about 2 minutes. 

4.      Add the broth and orzo.  Bring to a boil, and then reduce the heat so the soup is simmering. 

5.      Slice the meat into very thin slices.  Add the meat to the soup.  Sprinkle the parsley on top and serve immediately. 

We just added some saltine crackers.   We had been in a meeting all afternoon and then went to the grocery store.  Perfect meal for a busy day.