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. Season with salt and black pepper to taste (if needed). Serve warm.
Serving
Suggestions
recipe called for fire roasted tomatoes -- I added a pinch of smoked paprika instead.
Originally Submitted
3/4/2015
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