I featured plenty of sweet treats on the blog last week, so I thought we’d start off the new week with a simple, healthy recipe. A dish with a lot of vegetables, but still warm and comforting. Sometimes you just need a BIG pot of soup.
I was initially inspired by this Spinach, Tomato, and Orzo soup recipe. But when I was strolling down the pasta aisle looking for orzo, I spotted these adorable little stars. They aren’t whole grain, but I couldn’t resist. I do think they make the soup a little more fun!
The soup is very thick, more like a stew, but the consistency makes it quite filling. You can easily add another few cups of water or broth to thin it out if you like. I added Parmesan cheese, and then swirled it in the soup with a spoon until it melted. It was exactly the kind of recipe I needed, and I will be digging into this pot all week long.
Spinach, Tomato, and Stars
1 T olive oil
1 t minced garlic
2 onions, peeled and chopped
1 (28 oz.) can crushed tomatoes with basil
1 (16 oz.) package frozen spinach
4 c. vegetable broth
2 c. water
1 c. stelline, or other small pasta
Heat oil in a large pot. Add garlic, and saute for 1 minute. Add onions, and saute for 10-15 minutes, until soft and lightly brown. Add tomatoes, spinach, broth, and water, and bring to a boil. Add pasta, and simmer for 10-12 minutes, until tender.
