We decided to make a healthy soup recipe before the weather really starts to warm up. We figured a nice soup to warm the soul is fitting right about now. We mentioned healthy but did we mention how delicious this recipe is? Well, now you know! Kali orexi!
Healthy, vegan, and delicious too!
Serves: 8 | Difficulty: Medium
Ingredients:
- 2 tablespoons olive oil
- 2 ribs chopped celery
- 2 large chopped carrots
- 1 chopped Vidalia onion
- 3 cloves finely chopped garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoon divided sweet paprika
- 1 tablespoon tomato paste
- 8 cups vegetable broth
- 2 cups passata or tomato purée
- 1 28 ounce can whole peeled tomatoes
- 1 teaspoon cinnamon
- 1 pound (16 ounces) orzo
- 15 ounce can cannelloni beans
- 6 ounces baby spinach
Steps:
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In a large pot, heat the olive oil over medium high heat. Add the celery, carrots and onions.
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Cook for 6-7 minutes until softened, stirring frequently.
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Add garlic. Cook 1-2 minutes more, until fragrant.
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Add salt, pepper, 1 teaspoon paprika and red pepper flakes. Stir well.
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Make a space on the bottom of the pot and add the tomato paste. Cook until fragrant, about 1 to 2 minutes. Mix well with the veggies.
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Add the broth, passata or purée and tomatoes, crushing with a wooden spoon.
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Season with salt and pepper to taste. Add cinnamon and remaining paprika. Stir well.
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Bring to a boil. Add orzo.
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Reduce heat to medium low and simmer for 7 minutes.
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Stir in beans and then spinach. Cook another 2 minutes until orzo is cooked al dente and spinach is wilted.