Orzo Vegetable Soup

This is a warming and easy-to-make soup made with vegetables and orzo pasta (small pasta shaped like rice grains).

Ingredients:

1 tablespoon olive or avocado oil (or butter)

1 cup chopped onion

1/2 cup diced carrots

1/2 cup diced celery

2 cloves garlic, minced

3 cups vegetable or chicken stock

1 cup canned tomatoes

1/2–3/4 cup orzo pasta

1/4 teaspoon dried thyme

1/8 teaspoon dried oregano

1/8 teaspoon dried rosemary

2 cups fresh spinach

salt and black pepper (to taste)

Optional toppings (choose as needed):

freshly grated parmesan cheese

crushed red pepper flakes

garlic oven-roasted chickpeas

garlic bread, diced (croutons)

fresh parsley

fresh basil

Instructions:

1. Heat 1 tablespoon of oil or butter in a large saucepan over medium-high heat.

2. Add onion and cook until softened (about 4-5 minutes).

3. Add carrots, celery, and garlic. Cook for another 3-4 minutes.

4. Add broth, tomatoes, ORZO pasta, thyme, oregano, and rosemary and stir. Bring soup to a boil, stirring occasionally to prevent burning.

5. Reduce heat and simmer for 10 minutes, stirring occasionally, until pasta is al dente (cooked but firm) and vegetables are tender.

6. Stir in spinach at the last minute; allow to warm through and wilt. Taste and season with salt and black pepper (to taste), if needed. Add your favorite toppings. Enjoy!

Yield: 4 servings

Recipe: peasandcrayons.com