Ingredients
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2 tablespoons olive oil
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2 ribs chopped celery
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2 large chopped carrots
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1 chopped Vidalia onion
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3 cloves finely chopped garlic
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1 teaspoon red pepper flakes
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1 teaspoon saltplus more to taste
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1/2 teaspoon black pepperplus more to taste
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2 teaspoon divided sweet paprika
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1 tablespoon tomato paste
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8 cups vegetable broth
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2 cups passata or tomato purée
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1 28 ounce can whole peeled tomatoes
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1 teaspoon cinnamon
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1 pound (16 ounces) orzo
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15 ounce can cannelloni beans
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6 ounces baby spinach
Summary
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!
Steps
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1
Done
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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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2
Done
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Cook for 6-7 minutes until softened, stirring frequently. |
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3
Done
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Add garlic. Cook 1-2 minutes more, until fragrant. |
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4
Done
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Add salt, pepper, 1 teaspoon paprika and red pepper flakes. Stir well. |
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5
Done
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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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6
Done
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Add the broth, passata or purée and tomatoes, crushing with a wooden spoon. |
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7
Done
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Season with salt and pepper to taste. Add cinnamon and remaining paprika. Stir well. |
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8
Done
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Bring to a boil. Add orzo. |
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9
Done
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Reduce heat to medium low and simmer for 7 minutes. |
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10
Done
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Stir in beans and then spinach. Cook another 2 minutes until orzo is cooked al dente and spinach is wilted. |
