2 tbs olive oil
1 1/2 cups chopped onions
1 1/4 cups sliced carrots (1/2 inch rounds)
1 cup celery
6 cloves of roasted garlic ( can be found in jars )
6 1/2 cups of vegetable stock or chicken stock
2 (14.5 oz) can fire-roasted diced tomatoes
1 1/2 tbs pesto
1 1/2 cups of orzo
1/2 tsp dried thyme
3 cups baby spinach, packed
1/2 tsp Italian seasoning
1/2 tsp oregano
S&P to taste

2 tbs olive oil 1 1/2 cups chopped onions 1 1/4 cups sliced carrots (1/2 inch rounds) 1 cup celery 6 cloves of roasted garlic ( can be found in jars ) 6 1/2 cups of vegetable stock or chicken stock 2 (14.5 oz) can fire-roasted diced tomatoes 1 1/2 tbs pesto 1 1/2 cups of orzo 1/2 tsp dried thyme 3 cup s baby spinach, packed 1/2 tsp Italian seasoning 1/2 tsp oregano

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 carrots, celery, and roasted garlic. Continue to sauté for additional 3 minutes. Add stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine. Bring to a boil. Reduce the heat to medium and let the orzo pasta cook Al-dente, about 15 minutes, stir occasionally. Just before serving, add the spinach and continue to cook for 1 minute or until the spinach gets nice and bright green and wilts down. Season to taste with S&P.