Tomato Orzo Soup with Spinach (Easy!)

Ingredients

• 1 yellow onion
• 5 cloves garlic
• 4 cups vegetable broth
• 28 oz. can diced tomatoes
• 3 Tbsp. tomato paste
• 1/2 cup orzo pasta
• 2-3 cups fresh baby spinach
• 1 1/2 tsp. dried basil
• 1/4 tsp. salt
• Fresh basil, black pepper, fresh lemon juice, etc.
• Vegan Parmesan Cheese

Instructions

1. 1

   Dice onion.

2. 2

   In a large stockpot over medium-high heat, sauté onion for about 7-8 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, mince garlic.

4. 4

   When onion is translucent, add garlic, dried basil, and salt. Stir and sauté for 1 minute.

5. 5

   Then add vegetable broth, diced tomatoes with juices, and tomato paste.

6. 6

   Cover and bring to a light boil.

7. 7

   When lightly boiling, add orzo. Stir, reduce heat, and simmer for about 10-12 minutes or until orzo is just cooked. (Take care not to overcook it.) Stir occasionally as orzo has a tendency to stick to the bottom.

8. 8

   Roughly chop spinach and stir in during the last couple minutes of cooking.

9. 9

   Serve with fresh julienned basil and vegan parmesan if desired.