What a wonderful treat this Italian soup was — and ready in only 30 minutes! It takes one bag of baby spinach, two cans of fire roasted tomatoes, vegetable stock, orzo, and some chopped veggies to create this fantastic soup. I topped each serving with some homemade croutons that I had on hand. I like to freeze a quart or two every time I make a pot of soup. It is so easy to take some out and put together a healthy meal on evenings when you are short on time.
ITALIAN ORZO TOMATO SPINACH SOUP (Yield: 3 quarts)
- 2 tablespoons olive oil
- 1 1//2 cups chopped onions
- 1¼ cup carrots, sliced into ½ inch rounds
- 1 cup celery
- 6 cloves of roasted garlic
- 6½ cups of vegetable stock (or chicken)
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 1½ tablespoons pesto
- 1½ cups orzo (whole wheat or regular)
- ½ teaspoon dried thyme
- ½ teaspoon Italian seasoning
- ½ teaspoon oregano
- 3 cups baby spinach, packed
- salt and black pepper, to taste
- 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.
~ from LittleSpiceJar.com ~