Spinach and White Bean Soup

• 1 Tbs olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 4 cups vegetable stock
• 2 bay leaves
• 1 cup uncooked orzo pasta (optional for gluten-sensitive)
• 2 cups baby spinach
• 1 (15-ounce) can cannellini beans, drained and rinsed
• Juice of 1 lemon
• 2 Tbs chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions are translucent, about 2-3 minutes.
2. Stir in thyme and basil until fragrant, about 1 minute.
3. Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo. Reduce heat and simmer until orzo is tender, about 10-12 minutes.
4. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.

Serves 6.