Orzo and zucchini team up for this hearty soup

Orzo pasta adds taste and texture to simple soups. It’s the petite, rice-shaped pasta that is sometimes labeled “rosmarino.” Shredded zucchini shares the limelight with the orzo; it can be quickly prepared using the shredding disc of a food processor. If you prefer, substitute carrots.

For added flavor, add sliced or chopped, cooked Italian sausage; use mild or spicy to suit your taste.

Orzo and zucchini soup Yield:

5to 6servings

INGREDIENTS

3 tablespoons butter

2tablespoons all-purpose flour 6cups canned (48-ounce package) or homemade chicken broth, plus more as needed

Generous 1/2 cup dried orzo pasta 3medium-small zucchini, washed, trimmed, shredded

Freshly ground black pepper 2large garlic cloves

1cup packed basil leaves 3tablespoons grated Parmesan cheese

Salt, if needed

Frank’s Red Hot Original, to taste

DIRECTIONS

1. In a large pot or Dutch oven, melt butter over medium heat. Add flour and stir for 2minutes to cook flour (do NOT brown).

2. Remove from heat and whisk in 6cups of broth. Return to heat and bring to boil; reduce heat and simmer for 15minutes, stirring occasionally. Add orzo and simmer for 5minutes.

3. Add zucchini and simmer until squash is tender, about 3minutes. Meanwhile, with the motor running on a food processor fitted with the steel blade, drop garlic through the feed tube to mince it. Add basil and Parmesan cheese. Process until finely minced. Whisk basil mixture into soup. If soup is too thick, add a little more broth,

4. Add salt to taste. Add 4to 5 drops Frank’s Red Hot Original. Stir to combine and taste; add more if needed (I usually add more). I like Frank’s because it adds acidity as well as subtle hot spiciness. If making the soup in advance and reheating, the orzo will expand and you will need to add more broth.