# Components:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 1 zucchini, diced
06 - 1 red bell pepper, diced
07 - 2 cloves garlic, minced
08 - 1 cup baby spinach, roughly chopped
→ Pantry
09 - 6 cups vegetable broth
10 - 1 (14.5 ounce) can diced tomatoes, with juice
11 - 3/4 cup orzo pasta
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon dried thyme
15 - Salt and black pepper, to taste
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - Grated Parmesan cheese (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in diced zucchini, red bell pepper, and minced garlic. Continue cooking for 3 minutes until vegetables are fragrant.
03 - Pour in vegetable broth and diced tomatoes with their juice. Add dried oregano, basil, and thyme. Bring the mixture to a boil.
04 - Stir in orzo pasta. Lower the heat and simmer uncovered for 10 to 12 minutes, until pasta is al dente and vegetables are tender.
05 - Add chopped baby spinach and cook for 2 minutes, stirring until wilted. Adjust seasoning with salt and black pepper as needed.
06 - Ladle soup into bowls. Top each serving with fresh parsley and grated Parmesan cheese if desired. Serve hot.
