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.
- 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
- 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