Lemony Spinach and Orzo Soup Recipe

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

2 Tbsp Olive oil
½ Cup Chopped onion
½ Cup Chopped celery
½ Cup Chopped carrots
4 Minced garlic cloves
1 pkg. Aneto Vegetable Broth
1 Tbsp Lemon juice
15.5 oz Can chickpeas, drained
8 oz Baby spinach
2 Cups Cooked orzo
2 Tsp Fresh dill
Salt And Pepper

Instructions:

Heat oil in a large pot over medium-high heat. Add onion, celery, carrots, and garlic, sauté until tender, about 5 mins.
Add broth and lemon juice, stir to combine, and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and cook for 15 mins.
Add the chickpeas, stir to combine. Add spinach, one handful at a time, waiting until the first handful has wilted before adding the next.
Add the cooked orzo and stir to combine.
Divide soup between bowls, garnish with dill, and season to taste with salt and pepper.

About this recipe

Boost your veggie intake with this zesty spinach and orzo soup. Here's the breakdown of all that vegetable goodness... The classic combination of onion, celery, carrots, and garlic is sauteed until tender before being simmered in Aneto's rich and tasty vegetable broth.

Heaping handfuls of baby spinach are added to the pot, right before serving, preserving as much of those wholesome nutrients as possible, and keeping everything vibrant and fresh. Chickpeas, orzo, fresh dill, and a tablespoon or two of freshly squeezed lemon juice round out the soup nicely, balancing and blending the flavors.

If you're anything like us, we always like to have a little crust of bread nearby when spoon-deep in a soup feast. Helping us sop and soak up every last drop.