Soup Recipes

1 tablespoon LAND O LAKES Butter
1 pound beef sirloin steak, cut into 1-inch pieces
1/2 cup pitted kalamata olives, drained, halved
2 (14.5-ounce) cans diced tomatoes with basil, garlic and oregano, undrained
1 (14-ounce) can beef broth
3 1/2 ounces (1/2 cup) uncooked dried orzo or rosamarina pasta
2 ounces (1/2 cup) LAND O LAKES Mozzarella Cheese, shredded
3 ounces (1/2 cup) crumbled feta cheese
Fresh parsley sprigs, if desired

1. Melt butter in 4-quart saucepan until sizzling; add beef pieces. Cook over medium-high heat, stirring occasionally, until browned (7 to 10 minutes).
2. Add all remaining ingredients except cheeses and parsley. Continue cooking until mixture comes to a boil (3 to 5 minutes). Cook, stirring occasionally, until orzo is tender (10 to 12 minutes).
3. To serve, top each serving with cheeses. Garnish with parsley sprig, if desired.

Makes 4 (1 1/2-cup) servings.

TIP: Orzo or rosamarina pasta, which looks like large, fat rice kernels, cooks in about 8 to 10 minutes. If you can’t find orzo in your area, an equal amount of long grain white rice can be substituted but the cooking time will be longer.

Nutrition Facts (1 serving):
Calories: 450
Fat: 19 g
Cholesterol: 105 mg
Sodium: 1930 mg
Carbohydrates: 30 g
Dietary Fiber: 1 g
Protein: 37 g