Categories: Soup
Ingredients
- 1 tsp olive oil
- 2 large shallots, chopped
- 2 garlic cloves, chopped
- 2- 12 oz. jars water-packed roasted red peppers
- 1 2/3 cups vegetable or chicken broth
- 2 tbsp. grated Pecorino Romano cheese
- 1/3 cup orzo
- 1 cup baby spinach
- 1 tbsp. chopped fresh basil
Directions
-
Heat a medium pot over medium heat. Add the oil, shallots, and garlic and cook, stirring, until lightly golden, 3-4 minutes. Transfer to a blender and add the roasted red peppers and the liquid from the jars. Blend until smooth. Pour the mixture into the pot, add the broth and Romano, and bring to a boil. Add the orzo and cook as directed. Stir in the spinach and basil and cook 1 more minute. Serve hot.