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Italian Orzo Spinach Tomato Soup
Italian Orzo Spinach Tomato Soup Yum
2 tbsp Cento Extra Virgin Olive Oil
1/2 onion, finely chopped
1 1/4 cup carrots, sliced into 1/2 inch rounds
2 celery ribs, finely chopped
6 cloves Bellino Whole Garlic Cloves, roughly chopped
1 carton Cento Organic Vegetable Stock (32 fl oz)
1 can Cento Diced Tomatoes (28 oz)
1 1/2 tbsp Bellino Pesto Sauce
1 lb Anna Orzo
1/2 tsp fresh thyme, finely chopped
1/2 tsp Cento Italian seasoning
1/2 tsp Cento Oregano
3 cups baby spinach, packed
Salt and Cento Ground Black Pepper, to taste


Heat the oil in a large pot over medium-high heat. Add the onions and sauté them for 4-5 minutes until they get soft. Add the carrots, celery, and garlic and continue to sauté for about 3 minutes. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine. Reduce the heat to medium and let the orzo cook to al dente, about 10 minutes, stir occasionally. Just before serving, add the baby spinach and continue to cook for 1 minute or until the spinach wilts down. Season with salt and pepper to taste. Serves 4-6.
prep cook servings
Prep
20 min
Cook
20 min
Servings
4-6
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