This soup is adapted from a recipe I kept seeing on pinterest. Its perfect for the colder weather we have been having and very easily customizable to your liking. I definitely think I’m going to add some chickpeas next time for some added protein.
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 1 cup diced carrots
- 1 cup diced celery
- 5 cloves garlic, peeled and minced
- 6-8 cups vegetable stock
- 1 (14-ounce) can fire-roasted diced tomatoes, pureed in blender before adding
- 1 1/2 cups orzo pasta
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 4 cups loosely-packed spinach
- 2 T nutritional yeast
- salt and black pepper
- Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add vegetable stock, tomatoes, thyme, oregano, and nutritional yeast and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 15 minutes or so. Add the orzo and cook another 10 minutes, until the orzo is cooked through and the vegetables are tender.
- 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 (if needed). Serve warm with some crusty bread.