Tomato Orzo Pasta

Ingredients - serves 4-6

• 2 tablespoons olive oil

• 1 small white onion, peeled and diced

• 1 cup diced carrots

• 1 cup diced celery

• 3 cloves garlic, peeled and minced

• 4 cups vegetable stock

• 400g pasatta

• 1 1/2 cups orzo

• 1/2 teaspoon dried thyme

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried rosemary

• 4 cups spinach

• salt and black pepper to taste - I used Himalayan salt from Pipkin

• 1 cup cherry tomatoes

• Breadsticks to serve - I used Organico

Method

• Heat oil in a large pot over medium-high heat

• Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add stock, pasatta, orzo, thyme, oregano, rosemary and stir to combine

• Reduce heat to medium-low and simmer for 30minutes, stirring occasionally

• Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Taste, and season with salt and black pepper as needed

• Top with breadsticks and cherry tomatoes