INGREDIENTS
1/2 tsp
Basil, dried
1
Bay leaf
1 1/2 cups
Carrots
1 cup
Celery
2 tsp
Garlic
1/2 tsp
Oregano, dried
1/4 tsp
Rosemary, dried leaves
3 cups
Spinach
1/4 tsp
Thyme, dried
1 14.5 ounce can
Tomatoes, fire roasted
1
Yellow onion, medium
1 tbsp
Tomato paste
5 cups
Veggie or chicken broth
1 cup
Orzo
1 tsp
Salt
1
Salt and pepper
2 tsp
Canola or olive oil
1 cup
Half and half
1
Parmesan cheese