Ingredients
2 tablespoons Olive oil
1 Onion (small), peeled and chopped
1 cup Carrots, diced
1 cup Celery, diced
3 cloves Garlic, minced
6 cups Vegetable stock
14 ounces Fire-roasted diced tomatoes (1 can)
1 1/2 cups Orzo pasta
1/2 teaspoon Thyme, dried
1/4 teaspoon Oregano, dried
1/4 teaspoon Rosemary, dried ground
4 cups Spinach, loose
4 pinches Romano cheese, grated, to garnish
Preparation
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 stock, tomatoes, orzo (pasta), 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.
Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted.
Serve warm. Garnish with grated Romano.
