Ingredients
1
tablespoon olive or vegetable oil
1
large onion, chopped (1 cup)
2
medium carrots, chopped (1 cup)
2
cans (14.5 oz each) Muir Glen™ fire-roasted diced tomatoes, undrained
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
cup water
1
teaspoon red pepper sauce
1/2
cup uncooked orzo pasta
1
teaspoon dried basil leaves
Preparation
In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook 2 to 3 minutes, stirring occasionally, until softened.
Stir in tomatoes, broth, water and pepper sauce. Heat to boiling. Stir in pasta. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta and carrots are tender.
Stir in basil. Cook about 1 minute, stirring constantly.
