Healthy Veggie, Tomato, Orzo Soup

I couldn't wait to share this recipe because not only is this soup really delicious, but it's so easy to make (like 10-minute prep!) and it's also really healthy. On top of that, it's pretty cost-effective too so it's a win all around. You can make this with whatever veggies you like and have on hand, I added some zucchini (from my garden) because I had it, but you can also skip it. It's a very flexible recipe.

2 T Extra-Virgin Olive Oil

1 Regular Yellow Onion, Diced

4 Garlic Cloves, Diced

1 t Ground Cumin

1/2 Crushed Red Pepper

1 28 oz Can Crushed Tomatoes (I used Fire Roasted for more flavor)

1 Can White Navy Beans

1/2 Cup Zucchini, Diced

1 Carton Chicken or Vegetable Broth

1 Cup Orzo Pasta (I used Gluten Free)

3 Cups Fresh Spinach

1/4 Cup Fresh Parsley (Opt)

1/2 Cup Fresh Parmesan Cheese

Add the olive oil to a large Dutch oven or soup pot, and heat. Add onion and sauté until translucent, about 3 minutes. Add in the garlic, stirring so as not to burn, let cook for an additional minute.

Add in seasonings stirring to release the flavors. Add all remaining ingredients except spinach. Stir all together to combine and let simmer for 10 minutes until the orzo is soft.

Add spinach, then turn off the heat, stirring until the spinach softens. Serve, top with parsley and parmesan cheese.