Italian Orzo Tomato Spinach Soup

By á-24374

Ingredients

• 2 tablespoons olive oil
• 1 1//2 cups chopped onions
• 1 1/4 cup carrots, sliced into 1/2 inch rounds
• 1 cup celery
• 6 cloves of roasted garlic (see notes)
• 6 1/2 cups of vegetable stock (or chicken)
• 2 (14.5 oz) cans fire-roasted diced tomatoes
• 1 1/2 tablespoons pesto
• 1 1/2 cups orzo (whole wheat or regular)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon oregano
• 3 cups baby spinach, packed
• salt and black pepper, to taste

Preparation

Step 1

Heat the oil in a dutch oven over medium-high heat. Add the onions and sauté them for 4-5 minutes until they get soft. Add the carrots, celery, and roasted garlic and continue to sauté for an additional 3 minutes. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine. Reduce the heat to medium and let the orzo pasta cook to al-dente, about 10 minutes, stir occasionally.
Just before serving, add the baby spinach and continue to cook for 1 minutes or until the spinach gets nice and bright green and wilts down. Season to taste with salt and pepper. Serve warm.