Mediterranean Minestrone

1 tablespoon olive oil or vegetable oil
½ cup chopped onion
½ cup chopped celery
2 garlic cloves, minced
2 cups vegetable broth
2 (14.5-oz.) cans Italian-style diced tomatoes, undrained
2 cups water
2 teaspoons sugar
1/8 teaspoon pepper
3 ½ oz. (1/2 cup) uncooked orzo or rosamarina (rice-shaped pasta)
2 cups coarsely chopped fresh spinach leaves
2 tablespoons sliced ripe olives
1 oz. (1/4 cup) crumbled feta cheese, if desired


HEAT oil in large saucepan over medium-high heat until hot. Add onion, celery, and garlic; cook and stir 2 minutes.

ADD broth, tomatoes, water, sugar and pepper; mix well. Bring to a boil. Add orzo. Boil 15 to 20 minutes or until orzo is tender, stirring occasionally.

STIR in spinach and olives. Cook an additional 3 to 4 minutes or until thoroughly heated.

·4 (1 ½-cup) servings
·Pillsbury