Tomato Soup with Shrimp
  • 2 teaspoons olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • ¾ teaspoon dried garlic
  • ¼ cup dry white wine
  • 2 cups low-sodium vegetable broth
  • ½ cup water
  • ½ cup uncooked orzo
  • 2 cups marinara sauce
  • 12 ounces large shrimp, peeled and deveined, optional
  • 1 red pepper, thinly sliced into 1-2-inch strips
  • 2 tablespoons chopped fresh basil
  • Heat a large saucepan over medium heat. Add oil; swirl to coat. Add oregano, pepper, and garlic; sauté 30 seconds. Add wine; cook 1 minute. Add broth and water to pan; bring to a boil. Stir in orzo; cook 6 minutes or until al dente.
  • Stir in marinara, shrimp (if using), and red pepper; cook 4 minutes or until shrimp turn pink and cooked through. Place soup in each of 4 bowls, and top each serving with chopped basil.