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Tomato and Roasted Red Pepper Soup With Orzo and Organic Tuscan Kale
CHEF TIMES TWO13Ingredients
70Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. EVOO
- 1 red onion (medium, roughly chopped)
- 8 oz. roasted red pepper (drained and roughly chopped)
- 14 oz. diced tomatoes (low sodium)
- 1 tsp. fresh rosemary (chopped)
- 2 cups water
- 1/2 cup dry white wine
- 1/2 cup orzo
- 2 cups Tuscan kale (chopped organic)
- 2 vegetable (boullion cubes)
- 1 Tbsp. butter (unsalted)
- salt
- pepper
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1020mg43% |
| Potassium620mg18% |
| Protein6g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A130% |
| Vitamin C140% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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