I have never made orzo before but when I saw this recipe on Gimmie Some Oven I knew I needed to try it. As usual I adapted it to fit our family (or rather pantry) and I love how turned out. Blair said, “This is yummy,” so it was a winner all the way around.
- 2 tbsp olive oil
- 2 Carrots peeled and diced
- 1/2 yellow onion diced
- 8 large white mushrooms sliced and halved
- 1 tbsp minced garlic
- 1 can (14 oz) italian diced tomatoes
- 6 cups water + 6 tsp Better than Bouillon Vegetable Base
- 1.5 cups orzo pasta
- 1/2 tsp dried thyme
- 1 tsp fresh rosemary
- 4 handful loosely-packed spinach
- salt and pepper to taste
Heat oil in a larch stockpot over medium heat. Add the onion and saute for 5 minutes until soft and translucent. Then add the carrots and garlic; cooking for an additional 3 minutes.
Add the vegetable base/water mixture, the can of diced tomatoes, orzo, thyme, rosemary, and stir to combine. Bring soup to a boil and then reduce heat, cooking for 10 minutes. 5 minutes in add the mushrooms.
Once the pasta is cooked at the spinach; cook for 2 minutes and remove from heat.
Add salt and pepper to taste and then serve!