{Fall Soups}

                                       
Somehow fall has snuck up on me. In between time zones, countries and states, it became late September. Although the leaves haven't started to change here in the south quite yet, I am ready for all things resembling fall. Autumn leaves, sweaters, pumpkin cookies and bread, soups, stews and a chill in the air...

Even though the chill hasn't come yet, I found this recipe for tomato orzo soup, and immediately put it on my list of things to make!

Here's the recipe:

Spinach Tomato Orzo Soup

Ingredients

1 large onion, chopped
2 cloves garlic, chopped
1 lb spinach, fresh or frozen, defrosted
1 – 15 oz can diced Italian tomatoes (with oregano and basil)
1 lb package orzo pasta
2 quarts chicken or vegetable stock
2 quarts water
olive oil

Method

1. Preheat a large soup. Drizzle with olive oil. Add onions and saute until tender. Add garlic and saute for 2 – 3 minutes. Add canned tomatoes, spinach, chicken or vegetable stock and water. Bring to a boil and reduce heat to medium.

2. Add orzo cook for 12 – 15 minutes, or until orzo is tender.

Here's the website if you'd like to check out more recipes: The Family Kitchen (16 Skinny Fall Soups)