INGREDIENTS
2 tsp
olive oil
1
onion, chopped
1
carrot, peeled and sliced into thin coins
2
stalks celery, trimmed and sliced
2 cloves
garlic, minced
8 cups
vegetable broth
8 cups
water
1 14 ounce can
diced tomatoes (no salt added or low-sodium if possible)
1 14 ounce can
cannellini beans
16 oz
fresh spinach leaves
8 oz
orzo
1 tsp
dried basil
1 tsp
dried oregano
1 tsp
ground black pepper
kosher salt to taste (I used 1 tsp)
grated parmesan cheese, for serving