2 tablespoons olive oil
1 1//2 cups chopped onions
1 1/4 cup carrots, sliced into 1/2 inch rounds
1 cup celery
6 cloves of roasted garlic (see notes)
6 1/2 cups of vegetable stock (or chicken)
2 (14.5 oz) cans fire-roasted diced tomatoes
1 1/2 tablespoons pesto
1 1/2 cups orzo (whole wheat or regular)
1/2 teaspoon dried thyme
1/2 teaspoon Italian seasoning
1/2 teaspoon oregano
3 cups baby spinach, packed
salt and black pepper, to taste
Heat the oil in a dutch oven over medium-high heat. Add the onions and sauté them for 4-5 minutes until they get soft. Add the carrots, celery, and roasted garlic and continue to sauté for an additional 3 minutes. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine. Reduce the heat to medium and let the orzo pasta cook to al-dente, about 10 minutes, stir occasionally.
Just before serving, add the baby spinach and continue to cook for 1 minutes or until the spinach gets nice and bright green and wilts down. Season to taste with salt and pepper. Serve warm.