Orzo Minestrone Soup

Ingredients

• 2 Tablespoons olive oil
• 1/2 sweet onion, chopped
• 1 garlic clove, minced
• 1 celery stalk, chopped
• 1 carrot, peeled and chopped
• 1 zucchini, chopped into rounds
• 1-15oz can kidney beans, rinsed and drained
• 1-16oz can cannelini beans, rinsed and drained
• 1/2 cup fresh basil, chopped
• 1 bay leaf
• 1 teaspoon oregano
• 1 teaspoon thyme
• 4 cups vegetable broth
• 1-14.5 oz can diced tomatoes
• 1/2 cup freshly grated parmesan
• 2 cups fresh spinach
• 1/2 cup orzo pasta, cooked
• Salt and pepper to taste
• Garnish: fresh Italian parsley

Instructions

1. Heat the olive oil in a large pot and sauté the onion, garlic, celery and carrots until tender, about 10 minutes.
2. Add the zucchini and continue to sauté for 5 more minutes.
3. Add the beans, fresh basil, bay leaf, oregano, thyme, vegetable broth and diced tomatoes. Partially cover the pot and simmer the soup for 10 minutes.
4. While the soup is simmering cook the orzo pasta according to the package and set aside when done.
5. When you are done simmering the soup turn the heat down to low and stir in the spinach and parmesan cheese. Allow the spinach to wilt and the cheese to melt. Add salt and pepper to taste.
6. In soup bowls serve a scoop of orzo pasta and pour the soup over the orzo. Garnish with fresh basil and parmesan cheese.