Pea & Carrot Soup With Rice

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
766
FAT
116%
CHOL
18%
SOD
53%

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Ingredients for 4 servings

2 tablespoons butter

1/3 cup orzo

1 cup white rice

6 cups chicken stock

1/3 cup plus 2 tbsp. EVOO

4 carrots, peeled and cut into 1/4-inch cubes

2 leeks--halved lengthwise, thinly sliced crosswise and thoroughly rinsed

Salt and pepper

2 cups fresh or thawed frozen organic peas

1 cup flat-leaf parsley leaves

1/2 cup fresh mint leaves

1/4 - 1/3 cup grated parmigiano-reggiano

3 tablespoons pine nuts, toasted

1 large or 2 small cloves garlic, halved

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