This soup is great because you just need to throw everything together and bring to a boil. The pasta cooks in the broth as well, so only one pot needed!
What you will need
2 Tbsp Olive Oil
10 oz frozen Mirepoix
3 tsp chopped Garlic
80 fl. oz Vegetable Stock
14 oz can Fire-Roasted Diced Tomatoes
1 1/2 cups (about 8 ounces) Orzo Pasta
1 tsp Italian Seasoning
5 oz Washed Spinach
1/4 tsp Salt
1/4 tsp Black Pepper
1 cup Shredded Parmesan cheese, optional(Nutritional facts 61 calories, 1.73 g fat, 8.9 g carbohydrates, 2.52 g protein, 1 mg cholesterol, 219 mg sodium)
How to cook
Gather all ingredients.
Portion all ingredients.
Heat a pan to medium high heat and add olive oil, frozen mirepoix mix, and garlic.
Add the salt and pepper and saute for 2-3 minutes or until onions are translucent.
Add the broth and pasta and bring soup to a simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
Stir in the spinach and cook for 1-2 minutes.