ONE-POT ORZO VEGETABLE SOUP #dinnerrecipe #food

It's little enough to stack up a spoonful with pasta goodness (with no stress of getting slapped in the face with an additional long noodle or having larger than average pasta drive the various fixings off the dang spoon) however sufficiently enormous to stand it's ground in soups, plates of mixed greens, and pasta dishes galore.

This delectable soup is a little clump rendition of Ali's Italian Orzo Spinach Soup on Gimme Some Oven that I changed dependent on the fixings I had helpful! The first formula makes a LOT of soup however with Paul investing increasingly more energy in Texas of late I don't exactly require a boatload of soup to guzzle independent from anyone else.

Three or four dishes to warm for snacks and suppers during the time are impeccable, and sets incredible with virus sandwiches, melty flame broiled cheddar, and significantly extra chicken which makes a wonderful blend in!

This Orzo Vegetable Soup is a speedy and simple one-pot wonder and a delectable method to heat up on a chilly day!

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Ingredients

• 1 TBSP olive oil, avocado oil, or butter
• 1 cup diced yellow onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 2 cloves garlic peeled and minced
• 3 cups vegetable stock or chicken stock
• 1 cup canned diced or crushed tomatoes
• 1/2-3/4 cup orzo pasta
• 1/4 tsp dried thyme
• 1/8 tsp dried oregano
• 1/8 tsp dried rosemary
• 2 cups fresh spinach
• salt and black pepper to taste
• TASTY TOPPINGS: CHOOSE YOUR FAVORITES
• freshly grated Parmesan cheese (SO GOOD!)
• crushed red pepper flakes
• garlic roasted chickpeas (one of my favorite soup toppers)
• garlic bread croutons
• fresh parsley
• fresh torn basil

Instructions

1. Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
2. Add onion and sauté until tender, approx. 4-5 minutes.
3. Add carrots, celery and garlic and sauté for an additional 3-4 minutes.
4. Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.
5. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
6. Ready to eat? Stir in the spinach at the last minute and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings and dive in while it's hot!

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Source : bit.ly/2AMZgry