Ingredients
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2 tablespoons olive oil
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1 medium onion, chopped
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2 garlic cloves, minced
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2 carrots, peeled & chopped
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2 medium red potatoes, chopped
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6 cups vegetable broth
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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2 tablespoons sugar
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1 (15 ounce) can diced tomatoes with juice
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1 (15 ounce) can kidney beans, drained
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5 -6 ounces frozen chopped spinach
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1/4 cup orzo pasta or 1/4 cup other small shell pasta
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2 -4 cups water
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salt and pepper
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3 tablespoons cornstarch
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grated parmesan cheese
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3 dried bay leaves
Instructions
- Sauté the onion and garlic in olive oil over medium heat.
- Add carrots and potatoes and stir for a few minutes.
- Add broth, spices, and sugar, and simmer until the vegetables are almost tender.
- Add tomatoes, beans, spinach, pasta, water, salt and pepper. Continue simmering until everything is warm and pasta is cooked.
- Dissolve cornstarch in a little cold water, add to the soup, and bring to a boil.
- Once the soup is boiling, remove from heat. Sprinkle with Parmesan just before serving.