Spinach & White Bean Soup

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

2 cups baby spinach

1 (15-ounce) can cannellini beans, drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, 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 onions have become translucent, about 2-3 minutes. Stir in thyme and basil

until fragrant, about 1 minute.

Whisk 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 10-12 minutes.

Stir in baby spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon

juice and parsley; season with salt and pepper, to taste.

Serve immediately.