Tuesday, March 17, 2015
Popeye Would be Proud
I had my doubts on this recipe, I think it was the simplicity of it and also the fresh spinach that you basically just wilt into the soup. We are certainly spoiled with our own chicken stock and this time I added some turkey stock from Thanksgiving. There are also the tomatoes we canned! Don't worry, we didn't grow the spinach or roll our own orzo, that would be just too over the top. I will say, I get so much satisfaction in putting empty jars and containers on the shelf in the pantry. It means we are using the goods we have made. Sure I feel accomplished when we do the canning or make the stock, but when we use it? I truly feel like I had accomplished something.
Need a dish to warm you on a cold night? Give this one a try, guaranteed to keep you cozy.
Italian Orzo Spinach Soup
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 diced tomatoes
1 1/2 cups (about 8 ounces) orzo 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
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. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. 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.
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.