Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 6 cups vegetable or chicken stock
  • 1 cup uncooked orzo pasta
  • 14.5 oz fire-roasted diced tomatoes
  • 1 tsp sea salt
  • 0.5 tsp red pepper flakes
  • 5 oz fresh baby spinach, roughly chopped
  • 1 tbsp fresh lemon juice
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until the onions are soft and translucent.
  2. Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for 1 minute until the garlic is fragrant but not browned.
  3. Pour in the stock and the fire-roasted tomatoes. Increase the heat and bring the mixture to a gentle boil.
  4. Add the orzo and the sea salt. Reduce the heat to a simmer.
  5. Cook the orzo for about 9-10 minutes until the pasta is tender to the bite. Be sure to stir occasionally so the pasta doesn't stick to the bottom.
  6. Turn off the heat. Stir in the chopped baby spinach. It will wilt almost instantly in the hot broth.
  7. Stir in the lemon juice, Parmesan cheese, and chopped parsley. Taste the broth. If it feels flat, add another pinch of salt or a tiny squeeze more lemon.