Shrimp Marinara Soup
- 2 tsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper
- 3 large garlic cloves, minced
- 1/4 dry white wine
- 2 cups unsalted chicken stock
- 1/2 cup water
- 1/2 cup uncooked orzo
- 2 cups lower-sodium marinara sauce
- 12 ounces large shrimp, peeled and deveined
- 2 tbsp chopped fresh flat leaf parsley
- 1 ounce feta cheese crumpled (about 1/4 cup)
- Heat a large saucepan over medium heat. Add oil; swirl to coat. Add oregano, pepper and garlic; saute 30 seconds. Add wine; cook 1 minute. Add stock and 1/2 cup of water to pan; bring to boil. Stir in orzo; cook 6 minutes or until al dente. Stir in marinara and shrimp; cook 4 minutes or until shrimp are done. Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 1/2 tsp parsley and 1 tbsp crumbled fest
olive oil, oregano, red pepper, garlic, white wine, chicken, water, orzo, lower, shrimp, flat leaf parsley, feta cheese
Taken from www.epicurious.com/recipes/member/views/shrimp-marinara-soup-52803541 (may not work)