Ingredients
1/2 cup each chopped carrot, celery and onion1/8 teaspoon each dried basil, oregano and thyme2 tablespoons olive oil1 can (19 ounces) ready-to-serve tomato basil or hearty tomato soup1 cup chicken broth1/3 cup uncooked orzo pasta
Preparation
In a small saucepan, saute the carrot, celery, onion, basil, oregano and thyme in oil for 8-10 minutes or until vegetables are crisp-tender.
Add soup and broth. Bring to a boil. Stir in orzo. Reduce heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender.
