INGREDIENTS
2 tbsp
olive oil
1
onions
1 1/4 cups
carrots
1 cup
celery
6 cloves
roasted garlic
6 1/2 cups
vegetable stock
29 ozs
fire-roasted tomatoes
1 1/2 tbsp
pesto
1 1/2 cups
orzo
1/2 tsp
dried thyme
1/2 tsp
italian seasoning
1/2 tsp
oregano
3 cups
baby spinach
1 serving
salt and pepper