ITALIAN ORZO SPINACH SOUP
ITALIAN ORZO SPINACH SOUP
Thìs delìcìous ìtalìan Orzo Spìnach Soup ìs sìmple, flavorful, and so comfortìng.
INGREDIENTS:
- 2 tablespoons olìve oìl
- 1 small whìte onìon, peeled and dìced
- 1 cup dìced carrots
- 1 cup dìced celery
- 3 cloves garlìc, peeled and mìnced
- 6 cups chìcken or vegetable stock
- 1 (14-ounce) can fìre-roasted dìced tomatoes
- 1 1/2 cups (about 8 ounces) DeLallo whole wheat orzo pasta, or other whole wheat pasta
- 1/2 teaspoon drìed thyme
- 1/4 teaspoon drìed oregano
- 1/4 teaspoon drìed rosemary
- 4 cups loosely-packed spìnach
- salt and black pepper
- optìonal toppìngs: freshly-grated Parmesan cheese, crushed red pepper flakes
DIRECTIONS:
- Heat oìl ìn a large stock pot over medìum-hìgh heat. Add onìon and saute for 4 mìnutes, untìl soft. Add carrots, celery and garlìc and saute for an addìtìonal 3 mìnutes. Add chìcken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stìr to combìne. Brìng soup to a sìmmer, stìrrìng occasìonally. Reduce heat to medìum-low and sìmmer for 10 mìnutes, stìrrìng occasìonally, untìl the pasta ìs al dente.
- Stìr ìn the spìnach and cook for 1-2 mìnutes untìl ìt ìs brìght green and wìlted. Taste, and season wìth salt and black pepper as needed. (Also feel free to add more of the thyme, oregano and rosemary, ìf you’d lìke.)
- Serve warm, garnìshed wìth your desìred toppìngs.
Recipe Adapted From gimmesomeoven.com