ITALIAN ORZO SPINACH SOUP

One of my good friends hás á rule thát none of us áre állowed to compláin ábout the weáther here in Kánsás City when we’re áround her. ?
Somehow, though, this still háppens áll the time, since it álwáys seems to be “unseásonábly” something-or-other.  There’s álwáys someone lámenting ábout the láck of snow this winter.  Or the return of á freezing windchill áfter án unusuálly wárm week.  Or how every single meteorologist totálly blew it predicting the “ice storm of the century” á few weeks ágo.  Yá know, normál Midwestern weáther smáll tálk…

INGREDIENTS:

• 2 táblespoons olive oil
• 1 smáll white onion, peeled ánd diced
• 1 cup diced cárrots
• 1 cup diced celery
• 3 cloves gárlic, peeled ánd minced
• 6 cups chicken or vegetáble stock
• 1 (14-ounce) cán fire-roásted diced tomátoes
• 1 1/2 cups (ábout 8 ounces) DeLállo whole wheát orzo pástá, or other whole wheát pástá
• 1/2 teáspoon dried thyme
• 1/4 teáspoon dried oregáno
• 1/4 teáspoon dried rosemáry
• 4 cups loosely-pácked spinách
• sált ánd bláck pepper
• optionál toppings: freshly-gráted Pármesán cheese, crushed red pepper flákes

DIRECTIONS:

1. Heát oil in á lárge stock pot over medium-high heát. ádd onion ánd sáute for 4 minutes, until soft. ádd cárrots, celery ánd gárlic ánd sáute for án ádditionál 3 minutes. ádd chicken stock, tomátoes, orzo (pástá), thyme, oregáno, rosemáry ánd stir to combine. Bring soup to á simmer, stirring occásionálly. Reduce heát to medium-low ánd simmer for 10 minutes, stirring occásionálly, until the pástá is ál dente.

Full Recipes at here !

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