Tomato-Basil Soup with Orzo

Here is another recipe from the October Vegetarian times which sounds delicious!

If you still have a few ripe tomatoes, this soup is certain to bring back the August warmth.
If not use good quality canned Italian plum tomatoes.

• 1 tsp. olive oil
• 1/4 cup apple juice
• 1/2 medium onion
• 2 cloves garlic
• 1/2 cup diced red bell pepper
• 4 cups chopped fresh or canned tomatoes
• 1 cup vegetable stock
• 1/3 cup orzo pasta
• 1/4 cup chopped fresh basil
• *30 minutes or less*

In a soup pot, heat oil and apple juice over medium heat.
Saute onion, garlic and pepper 8 to 10 minutes, stirring frequently, until onion is soft but not brown.
(add small amounts of water if mixture is too dry)

Add tomatoes and broth; bring to a boil.
Add pasta; cook 5 minutes, stirring.
Cover; simmer over low heat 15 minutes.
Add basil and serve hot.
Makes 4 servings.

Per Serving:
106 calories; 4G prot; 2G Fat; 21G Carb; 0 Chol; 133MG Sod 3G Fiber