About the Recipe
2 tablespoon olive oil
2 carrots sliced into ¼ inch pieces
1 rib celery sliced into ¼ inch pieces
1 small yellow onion peeled & diced
1 zucchini sliced into ¼ inch pieces
2 to 3 garlic cloves peeled & minced
1/8 teaspoon red pepper flakes crushed red peppers
Two 14 ounce cans Basil, Oregano Diced Tomatoes with juice
1 bottle 680 ml
1 bay leaf
4 cups fresh baby spinach, roughly chopped
8 cups vegetable broth
¾ to 1,cup cup dry Orzo
2 medium Yukon Gold potatoes peeled & cut into ½-inch cubes
Two 15 ounce cans peas or you can use frozen
½ cup grated Parmesan cheese or your favorite cheese for serving
¼ cup chopped fresh basil
Crusty Italian Bread
Add 1-tablespoon olive oil and lower heat to medium-low. When oil shimmers, add the carrots and celery and cook for 2 minutes. Stir often.
Add the onion, stirring often, and cook 2 minutes.
Add the zucchini and cook 2 minutes. Stir often.
Add the garlic, stir and cook 30 seconds more.
Add red pepper flakes, seasoned tomatoes with passata juice, bay leaf, spinach and vegetable broth. Turn heat to medium and bring to a boil.
Add orzo and potatoes and bring the soup back to boil, stirring occasionally.
Reduce heat to low and simmer until orzo is cooked to al denté, about 10 minutes or per pasta package directions.
Add peas and cook 5 minutes or until beans are heated through.
Season to taste, adding salt and pepper as needed.