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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

Directions

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

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