Ingredients

The following ingredients have 4 Servings
  • 1 TBSP olive oil, avocado oil, or butter
  • 1 cup diced yellow onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 cloves garlic (peeled and minced)
  • 3 cups vegetable stock (or chicken stock)
  • 1 cup canned diced or crushed tomatoes
  • 1/2-3/4 cup orzo pasta
  • 1/4 tsp dried thyme
  • 1/8 tsp dried oregano
  • 1/8 tsp dried rosemary
  • 2 cups fresh spinach
  • salt and black pepper (to taste)
  • freshly grated Parmesan cheese ((SO GOOD!))
  • crushed red pepper flakes
  • garlic roasted chickpeas ((one of my favorite soup toppers))
  • garlic bread croutons
  • fresh parsley
  • fresh torn basil

Instruction

  • Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
  • Add onion and sauté until tender, approx. 4-5 minutes.
  • Add carrots, celery and garlic and sauté for an additional 3-4 minutes.
  • Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.
  • Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
  • Ready to eat? Stir in the spinach at the last minute and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings and dive in while it's hot!