- 4 tbs olive oil
- 1 onion, chopped
- 4 stalks celery, chopped
- 2 cloves garlic, minced
- 3 carrots, chopped
- 2 cans chopped tomatoes
- 1 quart no-chicken stock
- 1 tbs Italian seasoning
- 2 tsp salt (more to taste)
- 3/4 cup orzo
- 1 can cannelini beans
- 2 cups fresh spinach
In a medium stock pot, heat the oil over medium-high heat until hot.
Add in the onion, celery, and carrots and cook, stirring occasionally, until the onions are translucent.
Add in the cans of tomatoes, the garlic, the salt and the Italian seasoning and cook for 3-4 minutes or so.
Add in the no-chicken stock and bring to a rolling boil. Reduce heat to medium-low and cover. Allow to simmer for about 30 minutes.
Remove lid and increase heat to bring the liquid back to a boil. Once boiling, stir in orzo and allow to come back up to a boil. Cover and reduce heat back down to medium-low and cook, covered, for about 12-15 minutes, or until the orzo is almost al dente. Add in the cannelini beans and re-cover and allow to cook for another 3-4 minutes.
Turn off heat, stir in the spinach, and replace cover. Allow to sit for 5 minutes.
Serve piping hot as is, or with crackers or breadsticks. It'd probably also be pretty awesome with croutons on top.