• 6 cups chicken broth (or vegetable broth, if preferred)
• 1 onion, skin removed and cut in half
• 2 carrots, peeled and cut into medium-sized pieces
• 2 sticks of celery, cut into 4-6 inch pieces
• 1 Tablespoon garlic, minced
• salt
• pepper
• 2 cups orzo (or other small pasta), cooked
• parmesan cheese, shredded

To a large pot over medium-high heat, add broth, vegetables, and garlic. Season with salt and pepper to taste. Allow to simmer with the lid on for about 20 minutes, stirring occasionally.

Once the vegetables are cooked through, remove them with a large, slotted spoon, and place them into a blender with 1/2 cup of the broth. Blend until smooth. Pour back into the pot with the rest of the broth.

In each bowl, place about 1/2 cup of orzo. Ladle 1 1/2 cups of broth over the orzo and top with parmesan cheese. Makes 4 servings.