Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 medium yellow onion chopped
• 2 medium carrots chopped
• 2 celery ribs chopped
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 2 garlic cloves grated
• 4 cups vegetable broth
• 1 tablespoon fresh thyme leaves
• 1/2 cup dry orzo pasta
• 1 cup cooked cannellini beans drained and rinsed
• 2 cups fresh spinach
• 2 tablespoons fresh lemon juice
• Fresh parsley or dill for garnish, optional

Instructions

1. Heat olive oil in a soup pot over medium heat. Add onion, carrots, and celery, and cook until softened, 6 to 8 minutes. Stir in garlic.
2. Add vegetable broth, thyme, orzo, and cannellini beans to the pot. Simmer uncovered for 20 minutes, or until orzo is tender.
3. Stir in lemon juice and fresh spinach until spinach wilts. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or dill if desired.