4cupsvegetable broth, I used Better than Bouillon vegetable base, 4 tsp. in 4 cups hot water
115.5 oz. cancannellini beans with liquid
114.5 oz, candiced tomatoes
1tbspred wine vinegar
1cuporzo, uncooked
3cupsfresh baby spinach, course chopped
grated parmesan
Instructions
Place olive oil, onion, carrots, celery and garlic into a dutch oven or stock pot and cook on medium heat 10 minutes until the vegetables are softened.
Next, add the spices, vegetable broth, beans with their liquid, diced tomatoes and vinegar and bring to a boil.
Add the orzo and cook 8 or 10 minutes, until the orzo is tender.
Lower the heat, then add the spinach, and stir in to wilt, 2 minutes. Taste and adjust seasonings, (paprika and salt).
Serve hot with grated parmesan and a nice crusty bread.
Notes
For a non-vegetarian soup, chop 2 strips of bacon into small pieces and cook this with the olive oil until nicely browned, then add the vegetables to soften. This will add 60 calories per serving to the recipe.
For a different flavor profile, add 2 teaspoons dried dill weed, 1 teaspoon dried oregano, and 1 teaspoon ground fennel. Omit the smoked paprika.
Recipe adapted from Valerie Bertinelli of Food Network.