Ingredients:

2 tablespoons olive oil

1 small white onion, peeled and diced

1 cup diced carrots

1 cup diced celery

3 cloves garlic, peeled and minced

6 cups chicken or vegetable stock

1 (14-ounce) can fire-roasted diced tomatoes

1 1/2 cups (about 8 ounces) whole wheat pasta

1/2 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

4 cups loosely-packed spinach

salt and black pepper

Directions:

1. 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 an additional 3 minutes.

2. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine.

3. 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.

4. 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). Serve warm.

Bon Appetit!