Spinach & White Bean Soup

Ingredients

• 1 Tbs olive oil
• 2 cloves garlic, minced
• 1 onion diced
• 1⁄2 tsp dried thyme
• 1⁄2 tsp dried basil
• 4 cups vegetable stock
• 2 bay leaves
• 1 cup uncooked orzo pasta
• 2 cups baby spinach
• 1 15 oz can cannellini beans, drained and rinsed
• Juice of 1 lemon
• 2 Tbs fresh parsley leaves, chopped
• Kosher salt & fresh ground black pepper, to taste

Directions

1. 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.
2. 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.
3. Stir in 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.