Rosa Marina Soup - Tomato Basil Soup

• 2 Tbsp (30 ml). butter or margarine
• 2 small carrots, finely chopped
• 1 small onion, finely chopped
• 1 rib celery, finely chopped
• 1 clove garlic, minced
• 2 Tbsp (30 ml). flour
• 1 28 oz (784 grm). can crushed tomatoes
• 3/4 cup (175 ml) uncooked Rosa Marina orzo
• 1 Tbsp (15 ml). sugar
• 1 tsp (5 ml). salt, or more to taste
• 1-1/2 tsp (7 ml). dried basil
• freshly ground black pepper, to taste
• 2 cups (475 ml) hot milk

1. Melt butter or margarine in large saucepan.
2. Add carrots, onion, celery and garlic.
3. Cook over medium heat for 3 to 4 minutes.
4. Add flour and cook and stir an additional 2 minutes.
5. Stir in remaining ingredients, except milk, and simmer covered for 10 to 15 minutes or until orzo and veggies are tender.
6. Stir in hot milk, heating through, but do not boil.
7. Serve immediately.

butter, carrots, onion, celery, clove garlic, flour, tomatoes, orzo, sugar, salt, basil, freshly ground black pepper, milk

Taken from online-cookbook.com/goto/cook/rpage/001437 (may not work)