Orzo and Spinach Soup
Orzo and Spinach Soup
Ingredients
- 2 Tbsp. olive oil
- 1 small onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped zucchini
- 3 cloves garlic, minced
- 6 cups chicken or vegetable stock
- 1 (14 oz.) can fire-roasted diced tomatoes
- 1 1/2 cups whole-wheat orzo pasta
- 1/2 tsp. dried thyme
- 1/4 tsp. dried oregano
- 1/4 tsp. dried rosemary
- 4 cups loosely packed spinach
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
Instructions
- Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery, zucchini and garlic and saute for an additional 3 minutes. Add stock, tomatoes, pasta, thyme, oregano and rosemary; stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
- Stir in the spinach and cook for 1 to 2 minutes until it is
