Italian Orzo Tomato Spinach Soup

I hope you all had a wonderful Wonderful day, and a DELISH feast. I know I did!!

Here was our menu:

Smoked Salmon on multigrain rice crackers smeared with cream cheese with chives, tiny diced 
     red onions, capers, a couple of drops of lemon juice, and a sprinkle of lemon pepper
Prime Rib (med. rare - is there any other way??) with my horseradish sauce, and au jus
Herb and Garlic Butter Mashed Red Potatoes
Steamed Broccoli and Cauliflower with Cheese Sauce
Warm dinner rolls
Blackberry Pie with Vanilla Bean ice cream
Peppermint Bark
Chocolate Covered Pretzels

Now, for a change of pace!
(serves 4-6)

2 T. EVOO
1&1/2 cups chopped sweet* onions
1&1/4 cup organic carrots, sliced into 1/2" rounds
1 cup diced celery
6 cloves of roasted garlic, minced
6&1/2 cups low sodium veg. broth or L.S. chicken broth
2 (14.5 oz.) cans fire-roasted diced tomatoes
1&1/2 T. pesto
1&1/2 cups orzo (whole wheat or regular)
1/2 t. dried thyme
1/2 t. Italian seasoning
1/2 t. oregano
3 cups baby spinach, packed, stems removed*
Kosher* salt and freshly ground pepper, to taste

Heat the oil in a Dutch oven or med.-high heat. Add the onions and sauté them for 4-5 mins. until they are soft. Add the carrots, celery, and roasted garlic, and continue to saute for an additional 3 mins. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano; stir to combine. Reduce heat to med. and let the orzo cook to al dente, about 10 mins., stirring occasionally. Just before serving, add the spinach and continue to cook for 1 min. or until the spinach gets bright green and wilts down. Season with S&P.

"So, what if, instead of thinking about solving your whole life, you just think about adding additional good things, one at a time. Just let your pile of good things grow."

Have FUN today!!

Love,

MM