Greek Tomato Soup With Orzo

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1-1/4 cups uncooked whole wheat orzo pasta
• 2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped
• 3 cups reduced-sodium chicken broth
• 2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Crumbled feta cheese and minced fresh basil, optional

1. In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted.
2. Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

olive oil, onion, whole wheat orzo pasta, tomatoes, chicken broth, oregano, salt, pepper, feta cheese

Taken from www.tasteofhome.com/recipes/greek-tomato-soup-with-orzo/ (may not work)