INGREDIENTS:
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups vegetable stock
2 bay leaves
1 cup uncooked orzo pasta, or 1.5 cups if you want a less broth-y soup
1 5 oz. package of baby spinach
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup frozen peas
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Red pepper flakes
Stir in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10 minutes.
Stir in frozen peas, about 1 minute. Stir in baby spinach and cannellini beans until the spinach has wilted, about 1-2 minutes. Stir in lemon juice and parsley; season with salt, pepper and red pepper flakes, to taste.
INSTRUCTIONS:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onion has become translucent, about 3-5 minutes. Stir in thyme and basil until fragrant, about 1 minute.Stir in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10 minutes.
Stir in frozen peas, about 1 minute. Stir in baby spinach and cannellini beans until the spinach has wilted, about 1-2 minutes. Stir in lemon juice and parsley; season with salt, pepper and red pepper flakes, to taste.
(adapted from damndelicious.net)
