Spring Vegetable Minestrone Soup with Orzo

Ingredients

Quantities are for 4 servings.

• 2 tbsp Olive oil
• 1 each Yellow onion, diced
• 2 each Carrots, diced
• 2 each Celery stalks, diced
• 3 cloves Garlic
• 1 each Zucchini, diced
• 1 cup Brussels sprouts, quartered
• 2 cups Baby spinach
• 1 can (15 oz) Diced tomatoes, canned
• 1 can (15 oz) White beans (cannellini), canned, drained and rinsed
• 6 cups Vegetable or chicken broth
• 1/2 cup Orzo pasta
• 2 tbsp Tomato paste
• 1 tsp Dried Italian seasoning
• 1 each Bay leaf
• 1/4 cup Fresh basil, chopped
• 1/4 cup Parmesan cheese, grated

Instructions

1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, carrots, and celery and sauté until softened, about 5 minutes.
2. Add the garlic and cook 1 minute, then stir in the tomato paste and Italian seasoning and cook 1 minute more.
3. Add the zucchini, Brussels sprouts, diced tomatoes, white beans, broth, and bay leaf. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Add the orzo and cook until tender, 8-10 minutes.
6. Stir in the spinach and cook until wilted, about 2 minutes.
7. Remove the bay leaf and season with salt and pepper to taste.
8. Serve garnished with fresh basil and Parmesan.