Italian Orzo Tomato Spinach Soup
Description
Don't wait for cold weather to enjoy this delicious, satisfying soup. Make it with either vegetable stock for a vegetarian version or chicken stock, if your prefer.
Ingredients
2 T. olive oil
1 white or yellow onion, peeled and diced
1 1/4 c. small diced carrots
1 1/4 c. small diced celery
4 cloves garlic, peeled and minced
6 1/2 c. vegetable stock (or chicken stock, if preferred)
14 oz. can fire-roasted diced tomatoes
8 oz. orzo pasta
1/2 t. dried thyme
1/4 t. dried oregano
1/4 t. dried rosemary
4 c. loosely packed spinach
salt and freshly ground black pepper, to taste
grated or shredded Parmesan cheese, if desired for garnish
Directions
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Heat oil in a large pot over medium high heat. Add onion; saute for 4 minutes, until soft. Add carrots, celery and garlic; saute for anotherl 3 minutes. Add stock, tomatoes, orzo, thyme, oregano, rosemary; stir to combine. Bring to a simmer, stirring occasionally.
Reduce heat to medium low; simmer 10 minutes, stirring occasionally, until orzo is al dente.
Stir in spinach; and cook for 1-2 minutes until it is bright green and wilted. Don't overcook. Season with salt and black pepper to taste. Garnish with Parmesan cheese, if desired. Serve warm.
Serves 4-6