Time 4h15m Yield 6 servings. Number Of Ingredients 12 Steps:
In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.
Time P1DT22h Yield 6 serving(s) Number Of Ingredients 16 Steps:
Heat butter and oil in a large stockpot oven medium heat; add in the onions with 3 tablespoons white sugar and cook for about 25-30 minutes, stirring occaionally until lightly browned and caramalized (adding in the garlic, chili flakes, thyme and oregano the last 5 minutes of cooking). Add in the broth, undrained tomatoes, tomato sauce and bay leaf; bring to a boil and simmer for about 45 minutes on low heat, adding in the orzo the last 10-15 minutes of simmering; cook until the pasta is tender. Season with salt and lots black pepper. Ladle into bowl, then top with croutons, then sprinkle with Parmesan cheese or Swiss cheese.
Time 50m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Mix halibut, lemon juice and 4 teaspoons oil in a medium bowl. Let mixture stand while preparing soup. Heat 1/4 cup oil in a heavy large saucepan over medium heat. Add onions and cook until translucent, stirring occasionally, about 10 minutes. Squeeze tomatoes through fingers to break up while adding to saucepan. Add clam juice, wine, bay leaf, orange peel strips, fennel and dried red pepper. Simmer soup for 10 minutes. Add orzo and cook for 5 more minutes. Add clams to soup. Cover and cook for 5 minutes longer. Add halibut. Cover and cook until halibut is opaque and clams open, about 4 minutes longer. Discard bat leaf, orange peel and any clams that do not open. Season to taste with salt and pepper. Garnish with parsley.
Time 55m Yield 6 Number Of Ingredients 14 Steps:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again. Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl. Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.
More about “mediterranean onion orzo soup recipes”
Time 45m Yield 6 servings (2-1/2 quarts). Number Of Ingredients 16 Steps:
In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.
