Broccoli and Orzo Soup

• 6 cups low-salt chicken broth
• 1 cup orzo
• 2 tablespoons olive oil
• 1 red pepper, julienned
• Pinch of dried red-pepper flakes
• 1 clove garlic, chopped
• 1/2 cup Italian parsley, minced
• 2 small slices orange rind, chopped
• 3 cups of broccoli stems, peeled and diced
• 3 cups of broccoli florettes, chopped
• Salt and freshly ground pepper to taste

1. Bring chicken broth to boil.
2. Add orzo.
3. Put olive oil in a small skillet on high heat, add red pepper and then dried red-pepper flakes.
4. Cook until red pepper starts to brown, then add garlic, parsley and orange rind.
5. Cook for one minute, then remove from heat.
6. When orzo has cooked for 15 minutes, add broccoli stems.
7. After five minutes, add florettes.
8. Season with salt and pepper.
9. Cook for a minute or two, until florettes are tender, and remove from heat.
10. Serve soup in bowls, with a spoonful of the red-pepper mixture on top.

lowsalt, orzo, olive oil, red pepper, redpepper, clove garlic, italian parsley, orange rind, broccoli stems, broccoli florettes, salt

Taken from cooking.nytimes.com/recipes/9294 (may not work)