Hearty vegetable soup with a perfect combination of spices.
Course Soup
Cuisine American
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 6servings
Calories 257kcal
Author Joe
Ingredients
2tbspolive oil
1yellow onion, chopped
3mediumcarrots, chopped
2celery stalks, chopped
2garlic cloves, minced
1tspsalt
1/2tspblack pepper
1/4tspred pepper flakes
1/2tspsmoked paprika,
1tspfresh rosemary, chopped fine
5cupsvegetable broth, (or 4 cups broth, 1 cup water) I used Better than Bouillon vegetable base, 4 tsp. in 5 cups hot water
115.5 oz. cancannellini beansdrained
114.5 oz, candiced tomatoes
1tbspred wine vinegar
1cuporzo
3cupsfresh baby spinach
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, beans, tomatoes and vinegar and bring to a boil.
Add the orzo and cook 9 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
Recipe adapted from Valerie Bertinelli of Food Network.