Shrimp Marinara Soup with Crumbled Feta

Photo: Stephen Devries; Styling: Lindsey Lower

 

Orzo and shrimp star in quick and easy weeknight Shrimp Marinara Soup with Crumbled Feta.

Yield:

Serves 4

Recipe from

Nutritional Information

Calories 269
Fat 6.2 g
Satfat 1.5 g
Monofat 2.6 g
Polyfat 1.2 g
Protein 20 g
Carbohydrate 31 g
Fiber 2 g
Cholesterol 113 mg
Iron 3 mg
Sodium 372 mg
Calcium 123 mg

Ingredients

2 teaspoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
3 large garlic cloves, minced
1/4 cup dry white wine
2 cups unsalted chicken stock (such as Swanson)
1/2 cup water
1/2 cup uncooked orzo
2 cups lower-sodium marinara sauce
12 ounces large shrimp, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
1 ounce feta cheese, crumbled (about 1/4 cup)

Preparation

1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add oregano, pepper, and garlic; sauté 30 seconds. Add wine; cook 1 minute. Add stock and 1/2 cup water to pan; bring to a boil. Stir in orzo; cook 6 minutes or until al dente. Stir in marinara and shrimp; cook 4 minutes or until shrimp are done. Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 1/2 teaspoons parsley and 1 tablespoon crumbled feta.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Laraine Perri,

May 2014