Red Pepper and Orzo Soup

So easy and so tasty – this is quick pantry staple dinner.

  • 1 tsp olive oil
  • 2 shallots, sliced thin
  • 2 cloves garlic, chopped
  • 2 – 12 oz jars water packed roasted red peppers, chopped
  • 1 qt chicken or veggie stock
  • 4 tbsp pecorino romano
  • 4 oz Orzo or fergoli

In a medium pot heat oil over medium heat add shallots and garlic and cook until golden. Transfer to a blender add red peppers, stock and cheese – and purée. Return to pot over medium heat add pasta and cook according to directions. Serve with a little grated cheese. Serves 4.