Adapted from Better Homes and Garden

2400 cal/recipe

Ingredients

• 1 med onion, diced
• 1 tbsp butter
• 28 oz vegetable broth
• 1 1/2 c dried orzo pasta
• 1 1/2 tbsp dried Italian seasoning
• Rounded 1/2 tsp crushed red pepper
• 2 tsp salt
• 15-oz can red beans, drained and rinsed
• 15-oz can diced tomatoes, drained
• 1/2 c chopped green olives
• 4-oz can sliced mushrooms, drained
• 1 bunch fresh parsley, chopped
• 1/3 c thick-grate parmesan cheese

Directions

• Saute onion in butter on medium heat until halfway cooked.
• Add broth to pot and bring to boil.
• Stir in orzo, Italian seasoning, crushed red pepper, and salt.
• Reduce heat and boil gently, uncovered, stirring frequently for about 12 minutes until orzo is al dente.
• Remove from heat.
• Stir in beans, tomatoes, olives, and parsley.
• Dish out and top with parmesan.