Found on Give Me Some

2 TB Olive Oil

1 small Onion, peeled and diced

1 cup diced Carrots and 1 cup diced Celery

3 cloves Garlic, peeled and minced

6 cups Eatwell Farm Chicken Stock or Vegetable Stock

1 - 14 oz can Fire Roasted diced Tomatoes

1 1/2 cups Orzo

1/2 tsp dried Thyme

1/4 tsp dried Oregano and 1/4 tsp dried Rosemary

4 cups loosely-packed Spinach

Salt and Pepper, to taste

Heat oil in a large stockpot over medium-high heat.  Add onion and saute for 4 minutes, until soft.  Add carrots, celery and garlic and saute for 3 minutes.  Add chicken stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine.  Bring soup to a simmer, stirring occasionally.  Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.  Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted.  Season with salt and black pepper to taste (if needed).