When you wake up with frost on the inside of your car’s windshield, it is definitely a “soup day.”
We love soup in case you couldn’t already tell. I mean, who can say no to a piping hot, steaming bowl of warm soup after being outside in arctic-like temps? No one can, unless you hate delicious food…
That’s why I needed to share the recipe for this yummy Veggie Orzo Soup we enjoyed while huddling ourselves up to the
fire oven. It’s a mix between a tasty Minestrone Soup and One Pot Pasta, and it won’t disappoint.
2 tbsp extra virgin olive oil
1 1/2 cup onion, chopped
4 garlic cloves, mined
1 cup organic carrot, chopped
6 cups organic vegetable broth
14 oz can fire roasted tomatoes
1 1/2 cup whole wheat, organic orzo
salt and pepper, to taste
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried oregano
2 cups frozen spinach
1. In a large pot, sauté the onions and garlic in olive oil. This should take about 2-4 minutes.
2. Add the carrots to the pot and continue to sauté for 3-5 minutes.
3. Now, add the vegetable broth, fire roasted tomatoes, orzo, and all of the herbs. Bring this to a boil and then simmer for 15-20 minutes.
4. You can now add the frozen spinach to the pot and continue to simmer for 3-5 minutes.