Serves 4 to 6
3 tbsp olive oil, divided
1 onion, diced
2 stalks celery, sliced
2 large carrots, diced
2 cloves garlic, minced
8 cups chicken or vegetable broth
1 can diced tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
2 small zucchini, cut in half lengthwise and sliced
1 can dark red kidney beans, drained and rinsed
2 cups fresh baby spinach
Salt and pepper, to taste
3 cups cooked orzo
Pecorino Romano cheese
1. In Dutch oven or soup pot, over medium-high heat, sauté onion, celery and carrot in 2 tbsp hot oil until softened, about 10 minutes. Add garlic and sauté 1 minute.
2. Stir in broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
3. Meanwhile, sauté zucchini in medium skillet in 1 tablespoon of olive oil over medium-high heat, until tender. Then add zucchini, beans, spinach, salt and pepper to soup pot. Simmer 5 minutes or until spinach is wilted and soup in warmed through.
4. Spoon orzo into 4 to 6 bowls. Ladle soup over orzo. Garnish with curls of Pecorino Romano cheese. Serve with crusty Ciabatta.
Chenin Blanc pairs nicely with the vegetables in this soup.