Vegetable Orzo Soup

• Produce

  • 3 Carrots
  • 2 stalks Celery
  • 1 clove Garlic
  • 1/2 Lemon
  • 8 cups Spinach
  • 1 14.5 oz can Tomatoes, fire-roasted
  • 1 Yellow onion

• Canned Goods

  • 4 cups Stock

• Pasta & Grains

  • 1 cup Orzo pasta

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1/2 tsp Pepper
  • 1 Pinch Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 3 cups Water

Found on bowl-me-over.com

Description

Directions

• Dice the carrots, celery & onion. Heat a large stockpot over medium heat. When it is good & hot, add the olive oil. Then add the carrots, celery & onion. In addition add the spices - Italian seasoning, salt, pepper and red pepper flakes. Sauté for 4-5 minutes until the vegetables begin to soften. Add in the garlic & sauté for about another minute, until the garlic becomes fragrant.
• Run your knife thru the spinach a couple times, chopping it into bite sized pieces. Add it to the soup pot. Next add the pasta and give everything a good stir. Poor in the tomatoes, stock and water. Increase the heat to high and stir well to combine. Bring to a boil, then reduce the heat to medium - youll still want to keep it a light bubble and cook until the orzo is cooked thru - about 8-9 minutes. Continue stirring the soup often. As mentioned earlier, the orzo will want to stick to the bottom of the pan. In addition, stirring it will release the starches in the pasta and help to thicken the soup.
• When the orzo is cooked, remove the soup from the heat. Add a squeeze of fresh lemon juice and about a tablespoon of chopped parsley for bright fresh flavor.