Soup again, yes it is the season for warming dishes. Rejoice with the season and embrace the simplicity of making soup. Just think of the extra time you have while waiting for a soup to simmer (or better yet when defrosting leftovers). Generally speaking we tend to make soup with a ton of ingredients and then freeze individual portions so every time we do not feel like cooking or need an instant lunch while running out the door, something is ready. This soup is no different, it can be served immediately or placed in the fridge for a few days or even frozen up to a few months. It makes about 6 servings in total so if you have a large family you might want to make a double batch or just hoard the delicious leftovers in the freezer for those lazy nights when cooking into on the menu.
For inspiration we found an Italian Orzo Spinach Soup recipe on Pinterest from the Gimme Some Oven sponsored posted website (I have no affiliation to the sponsor or website). Unfortunately orzo in our area is very pricy so we wanted to use pasta instead – we used Ronzoni Enriched with Fiber Pasta (available in most grocery stores). Normally we do use Trader Joe’s Semolini pasta but since there is not a store within 3 hours drive, we had to find this alternative. The Ronzoni brand does enrich the pasta but with high amounts of fiber, which let’s face it could all use more fiber in our diets right?! It has a pretty good taste and goes well in soups, we were pretty satisfied (although we would prefer TJ’s).
Of course I did not follow the directions or even the exact ingredients from the original so here are my changes. My changes were for our taste preferences and also took price into consideration. If your weekly budget can handle the original ingredients this week, I highly suggest the original recipe here at Gimme Some Oven. As long as you use vegetable broth, the original was vegan approved. For an extra boost of protein, add chickenless strips, tvp, a can of chickpeas or even maybe some cubed tofu. All of these protein ingredients would work just fine but really you probably do not need the boost. See my nutritional facts below for more information.1 small white onion, chopped 1 c carrots, diced 1 c celery, diced 7 cloves garlic, thinly sliced 6 c vegetable stock (make sure it’s vegan) (reduced sodium if possible) 1 (14oz) can diced tomatoes (no salt added if possible) 1 ½ c pasta, uncooked ½ tsp dried thyme ¼ tsp dried basil ¼ tsp dried oregano 1 pkg frozen spinach, no need to thaw salt and black pepper, to taste
- Heat large lightly sprayed with olive oil stockpot on high. Sauté onion until soft.
- Toss in the carrots, celery and garlic for a few more minutes until everything glistens.
- Add vegetable broth, can of tomatoes, uncooked pasta and spices. Bring to a boil.
- Once the soup starts to boil, reduce heat to med-low and simmer for about 10 minutes or until the pasta is al dente (soft).
- Stir in the frozen spinach (it melts fast), continue to simmer for about 3-5 more minutes or until the spinach is cooked. Season with salt and pepper, if necessary, and serve hot.*
*Note: This soup is wonderful warm or cold. It can also be frozen but the pasta will get a bit mushy. So if you are going to freeze the entire soup, please freeze the pasta separately or leave out. We left the pasta in because we don’t mind mushy pasta but I know this bothers others so it is all up to your preferences.Nutritional Info
- Servings Per Recipe: 4 (We actually had 6 but it depends on your hunger)
- Calories: 283.4
- Total Fat: 0.9 g
- Cholesterol: 18.8 mg
- Sodium: 1,270.9 mg
- Total Carbs: 57.1 g
- Dietary Fiber: 5.7 g
- Protein: 12.4 g
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