Italian Orzo Spinach Soup

When it is single digits outside on a Saturday, what better to make then a hot and hearty soup.  This soup made my house smell delicious for hours and tastes as good as it smelled!  With the use of whole wheat orzo as the Pinterest post suggests, this soup is a healthy lunch or dinner choice.  For this recipe you will need the following:

     2 tbsp olive oil
     1 small yellow onion, peeled and diced
     1 cup diced carrots
     1 cup diced celery
     1.5 tsp minced garlic
     6 cups chicken or veggie stock, which ever you prefer
     1 (14 oz) can of fire-roasted diced tomatoes
     1.5 cups whole wheat orzo pasta
     1/2 tsp dried thyme
     1 tsp dried oregano
     1/2 tsp dried basil
     4 cups loosely packed baby spinach
     Salt and pepper to taste

Heat oil in a large stock pan (dutch oven) over medium-high heat.  Add onion and saute for 4 minutes, until soft.  Add carrots, celery, and garlic; saute for 3 more minutes.  Add stock, tomatoes, orzo pasta, thyme, oregano, basil, and stir to combine.  Bring soup to a simmer, stirring occasionally.  Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally (making sure orzo isn't sticking to the bottom), until the orzo is al dente.
    Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted.  Season with salt and pepper as needed and enjoy!