Tomato Orzo Soup

Ingredients

• AmountIngredientEst. cost
• 1 can (796 mL) diced tomatoes $2.00
• 1 can (796 mL) crushed tomatoes $2.00
• 200 g dry orzo or small pasta (elbows, ditalini) $0.44
• 1 can (540 mL) white kidney beans or chickpeas, drained $1.50
• 1 medium yellow onion, diced $1.23
• 4 cloves garlic, minced $0.32
• 250 g green cabbage, shredded $0.75
• 1 can (900 mL) chicken or vegetable broth $1.50
• 2 tbsp vegetable oil $0.12
• 1 tsp dried oregano $0.05
• 0.5 tsp dried basil $0.03
• 0.5 tsp sugar $0.01
• to taste salt and pepper $0.02
• 0.5 tsp chili flakes (optional) $0.02
• Recipe total$9.99

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and cook 5 minutes until softened.
2. 2 Add garlic, oregano, basil, and chili flakes if using. Cook 1 minute.
3. 3 Add both cans of tomatoes and the broth. Stir in the sugar and season with salt and pepper.
4. 4 Bring to a boil. Add the cabbage and beans. Stir.
5. 5 Add the pasta. Cook uncovered at a moderate boil, stirring often, 10–12 minutes until pasta is tender.
6. 6 Taste and adjust seasoning. The soup will thicken as the pasta absorbs liquid — add water if needed.
7. 7 Serve hot. Parmesan, if you have it, is a good topping but not included in the budget.

Nutrition per Serving

Estimated values per serving.