Italian Orzo Spinach Soup

Since it decided to snow and drop down to single digits about a week ago (I'm not bitter or anything), I decided it was time to start making some soups!

Here is one of my favorites that I found here. I just started using orzo, which is basically pasta, just in a different shape.

Here is what you will need:

1 sweet onion, peeled and diced
1 cup diced carrots
1 cup diced celery
3 cloves garlic, peeled and minced
6 cups (next time I will use 8) vegetable stock
1 14 oz can fire-roasted diced tomatoes
1 1/2 cups (about 8 ounces) whole wheat orzo
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
4 cups (or more) loosely-packed spinach
salt and black pepper

In a soup pot over medium-high heat, saute onion for 4 minutes, until soft in vegetable broth or a little bit of olive oil. Add carrots, celery, and garlic and saute for an additional 3 minutes. Add vegetable stock, tomatoes, orzo, 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. *I had to stir the soup often because the orzo kept sticking to the bottom of the soup pot.*

Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste.

*Next time I will add a couple tablespoons of lemon juice as well to give it some more flavor.

Enjoy!!