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

Steps

1. 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.
2. Reduce heat to medium low; simmer 10 minutes, stirring occasionally, until orzo is al dente.
3. 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.