Italian Orzo Spinach Soup

• 2 tablespoons Olive oil
• 1 Onion (small), peeled and chopped
• 1 cup Carrots, diced
• 1 cup Celery, diced
• 3 cloves Garlic, minced
• 6 cups Vegetable stock
• 14 ounces Fire-roasted diced tomatoes (1 can)
• 1 1/2 cups Orzo pasta
• 1/2 teaspoon Thyme, dried
• 1/4 teaspoon Oregano, dried
• 1/4 teaspoon Rosemary, dried ground
• 4 cups Spinach, loose
• 4 pinches Romano cheese, grated, to garnish

1. Heat oil in a large stockpot over medium-high heat.
2. Add onion and saute for 4 minutes, until soft.
3. Add carrots, celery and garlic and saute for an additional 3 minutes.
4. Add stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine.
5. Bring soup to a simmer, stirring occasionally.
6. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
7. Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted.
8. Serve warm. Garnish with grated Romano.

olive oil, onion, carrots, celery, garlic, vegetable stock, tomatoes, pasta, thyme, oregano, rosemary, loose, romano cheese

Taken from www.epicurious.com/recipes/member/views/italian-orzo-spinach-soup-572fb1109163969151d0b66b (may not work)