Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 White Onion, finely chopped
- 1 1/4 cup Carrots, sliced into 1/2 inch rounds
- 2 Celery Stalks, finely chopped
- 6 cloves Bellino Whole Garlic Cloves, roughly chopped
- 1 box Cento Organic Vegetable Stock (32 fl oz)
- 1 can Cento Petite Diced Tomatoes (28 oz)
- 1 1/2 tbsp Bellino Pesto Sauce
- 1/2 cup Anna Orzo
- 1/2 tsp Fresh Thyme, finely chopped
- 1/2 tsp Cento Italian Seasoning
- 1/2 tsp Cento Oregano
- 3 cups Fresh Spinach, packed
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large pot over medium-high heat, heat oil and sauté onions until soft. Add carrots, celery and garlic, continue to cook for about 3 minutes. Pour in the stock, tomatoes, pesto, orzo, thyme, Italian seasoning and oregano, stir to combine. Reduce the heat to medium and let orzo cook until al dente, about 10 minutes, stirring occasionally. Just before serving, add baby spinach and continue to cook until spinach wilts. Season with salt and pepper to taste. Serves 4-6.
