Soup for You

It's officially too chilly out for cold salads and sandwiches at lunch every day, so I am now on a soup kick. For me soups are a great way to get a few servings of vegetables in one meal, feel satisfied and warm my chilled bones.  This vegetable orzo soup is really easy to make and most of the ingredients are probably already in your kitchen.  It takes about five minutes to prep the vegetables and 20 minutes to cook.  Add some freshly baked rolls with butter on the side (and when I say freshly baked, I mean Pillsbury rolls) and enjoy! 

Xo,
Laura

Ingredients:

2 tablespoons of olive oil
1 cup chopped carrots
1 cup chopped celery
1 to 2 cloves garlic, finely chopped
1 can stewed tomatoes
6 cups vegetable broth
8 oz. orzo 
4 cups spinach
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
salt and pepper to taste

• Heat olive oil in a stock pot at medium heat (I had frozen some fresh herbs from my garden this summer in ice cube trays with olive oil so I used those for my soup).
• Add celery, carrots, and garlic to the pot and sauté for 3 minutes
• Add tomatoes, vegetable broth, orzo, and spices to the pot and stir together
• Cover pot and allow to cook over medium-low heat for fifteen minutes, stirring occasionally 
• Add the spinach to the pot and stir. The spinach only needs 2 minutes to cook and will turn a bright green color
• Remove pot from the heat and spoon into soup bowls
• Add salt and pepper to taste and eat while nice and warm