
Make a healthy, hearty soup in just 30 minutes! It’s packed with fresh spinach, orzo, white beans, and pasta.
The weather has been very warm in Southern California. I still wear flip-flops. A T-shirt and flip-flops. I still ate the entire pot.
This is a delicious, comforting soup that’s loaded with white beans, wilted spinach, and orzo, my favorite pasta. To top it all off, I added some freshly squeezed lime juice to give the soup a refreshing kick.
This soup is meatless, but you could add some crumbled Italian or Andouille sausage to it. This soup is perfect for any season, whether it’s raining or not.
Ingredients
- Olive oil one tablespoon
- Three cloves garlic, minced
- One onion, diced
- Half a teaspoon of dried thyme
- Half a teaspoon of dried basil
- 4 cups vegetable stock
- 2 Bay Leaves
- 1 cup uncooked orzo pasta
- 2 cups baby spinach
- Cannellini Beans, 15 oz.
- Juice of one lemon
- Fresh parsley leaves, two tablespoons
- To taste, add Kosher Salt and freshly ground Black Pepper
Instructions
- Over medium heat, heat olive oil in a large Dutch oven or stockpot. Stirring frequently, add the garlic and onion, and cook until the onions are translucent (about 2-3 minutes). Stir in the thyme, basil, and garlic until fragrant. This should take about 1 minute.
- Bring to a rolling boil, then whisk in the vegetable stock and bay leaves. Stir in the orzo, reduce heat, and simmer for 10-12 minutes until the orzo becomes tender.
- Stir in the spinach and cannellini bean mixture until the spinach is wilted. This should take about 2 minutes. Add lemon juice and parsley and season to taste with salt and pepper.
- Serve immediately
November 6, 2023
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