Ingredients
2tbspolive oil
1smallwhite onionpeeled and diced
1cupcarrotsdiced
1cupcelerydiced
3garlic clovespeeled and minced
6cupschicken stockor vegetable stock
14ozfire-roasted diced tomatoes
8ozDeLallo whole wheat orzo pasta
½tspdried thyme
¼tspdried oregano
¼tspdried rosemary
4cupsloosely-packed spinach
1tspsalt and black pepper
freshly-grated Parmesan cheese, crushed red pepper flakesoptional toppings
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery, and garlic and saute for an additional 3 minutes.
Add chicken stock, tomatoes, orzo pasta, thyme, oregano, rosemary, and 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 bright green and wilted. Taste and season with salt and black pepper as needed.
Serve warm, garnished with your desired toppings.
