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gingerbitch
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In a large stock pot heat the olive oil and add the onion and, carrot, celery and garlic.
Saute for about 5 minutes and add the tomatoes and 4 cups of broth.
Bring to a boil and reduce heat and cover for about 10 minutes.
Add the orzo and cover again and let it simmer until the orzo is tender.
If it’s too dry add remaining broth. About 10 more minutes.
Season with salt and pepper and top with fresh basil.