1cangreen beans, drain liquid, fresh beans work well too
1cancrushed roasted tomatoes with juice, 15 ounce can
2cupsvegetable broth, chicken broth will work too
1-2cupswater
2tablespoonslemon juice, fresh squeezed
2tablespoons Italian parsley, chopped small
salt and pepper , to taste
red pepper flakes
Equipment
1 pasta pot
1 colander
1 soup pot
Instructions
Boil the orzo pasta according to the package. Al dente is best. Drain water from the pasta, drizzle it with olive oil to prevent sticking and set it aside.
Grab a 3.5-quart soup pot and add the olive oil over medium heat. Next, add the onion and sweat until the onion is translucent.
Then, add the corn kernels, sliced cabbage and 1 cup of water. Season with salt and pepper. Simmer for 5 minutes over medium heat.
Next, add the crushed tomatoes, green beans, vegetable broth, lemon juice, and a pinch of red pepper flakes for a little spice.
Turn the heat to low and simmer for 25-30 minutes. This will allow the cabbage to soften and the flavors to blend. Finish with fresh chopped parsley.
When ready to serve the soup, add some of the cooked orzo pasta to the bottom of the bowl then ladle in the hot soup.