Serves 1
Directions
- 1Heat the olive oil in a soup pot and add the onion, garlic, celery and carrot, and sauté until softened.
- 2Stir in the tomato paste and diced tomatoes and let cook with the vegetables for a few minutes.
- 3Season with salt and pepper.
- 4Add 4 cups of broth and bring to a bubble.
- 5Lower the heat and simmer.
- 6Add the orzo and cook, stirring frequently to prevent sticking.
- 7Add the spinach once the pasta is cooked and remove from heat once wilted.
- 8Add more broth if the soup becomes too thick.
- 9Serve topped with Parmesan, fresh basil, and a drizzle of olive oil.
Ingredients
- 1/4 cup olive oil
- 1/2 onion, chopped
- 2 garlic clove, chopped
- 1 celery rib, chopped
- 1 carrot, sliced
- 1 tbsp tomato paste
- 2 lbs roma tomato, diced
- salt (optional)
- pepper (optional)
- 4-6 cup vegetable or chicken broth
- 1/2 cup orzo
- 2-3 cup spinach, chopped
- to topping parmesan, freshly grated
- to topping basil, thinly sliced
Equipment
soup pot
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