This vegetarian soup is easy to make in under 30 minutes and packed with flavor.
This recipe comes from "nourish-and-fete"
Ingredients
1 Tablespoon olive oil
1 Tablespoon butter
1/2 medium-sized onion, chopped
2 carrots, sliced
3 cloves garlic, minced
1 tsp. Italian seasoning
1/2 tsp. chopped fresh rosemary
7 cups vegetable broth
1 cup uncooked orzo
2 cups spinach, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
Juice from 1/2 lemon
1 Tablespoon chopped fresh parsley or 1 - 2 tsp dried parsley
1/4 tsp salt
1/4 tsp black pepper
Instructions
Heat olive oil and butter in large pot. Add onion and carrots and saute for 5 minutes. Add garlic and Italian seasoning and rosemary and cook one minute longer.
Stir in broth and bring to boil. Add orzo and reduce heat to medium. Simmer for 7-8 minutes or until orzo is tender.
Stir in spinach and beans and allow to cook until spinach is wilted. Turn off heat. Add lemon juice, parsley, salt and pepper.