Very simple to make and a very fresh taste

Ingredients

3 tablespoons olive oil

Three cups chopped yellow onion

1 tablespoon pressed or minced garlic

4 cups vegetable stock

2 28-ounce cans diced tomatoes

large pinch saffron threads

salt and pepper to taste

1/2 cup cooked orzo

1/2 cup heavy cream

Directions

Step 1: In a large pot, heat olive oil over medium heat. Add the onions and cook until lightly golden brown. Add the garlic and cook for 1 more minute. Stir in the saffron, tomatoes and stock. Gently simmer, don't boil, for about 15 minutes. Add orzo and cream. Add salt and pepper. Taste and adjust seasoning.