Veggie Orzo Soup

• 1 tbsp. olive oil
• 3 celery stalks, chopped
• 3 carrots, peeled and chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 medium yellow onion, chopped
• 1 tbsp. chopped garlic
• 2/3 cup uncooked orzo pasta
• 8 cups no-sodium chicken stock
• 1 tsp. better than bouillon reduced sodium chicken flavor
• 2 tbsp. minced fresh Italian parsely
• Freshly ground black pepper

Heat the olive oil in a soup pot over medium heat.  Add the vegetables, onion and garlic.  Season with freshly ground black pepper and cook until tender, about 7 minutes.  Add the orzo and continue to cook until slightly toasted, 1 more minute, stirring continuously.  Add the broth, bouillon and parsley and bring the soup to a boil over high heat.  Reduce heat to a simmer, cover, and cook until pasta is tender, 10 minutes.  Season with salt & freshly ground black pepper, to taste.

Serve with grated Parmesan cheese if you desire.

Enjoy!