Tomato Florentine Soup with Orzo

Adding a whole bag of greens to any meal is a great idea.  Adding spinach to this soup makes this soup not only delicious but very nutritious as well.


1 large Vidalia onion, diced
6 oz. bag of fresh spinach, chopped
2- 14.5 oz. cans diced tomatoes, no salt added
2 boxes Pomi strained tomatoes
1 box water
32 oz. vegetable stock, no salt added
3.5 oz. sundried tomatoes, julienned
5 cloves garlic, minced
½ t. red pepper flakes
1 t. dried basil
1 t. dried oregano
1 T. honey
8 oz. whole wheat orzo
Salt & Pepper to taste


Place the diced onion in a large stock pot over medium heat.  Wait about 4 minutes before stirring, until the onions start to caramelize.  Next add the spinach and the garlic and sauté for another couple minutes with ½ cup of water.

Add the diced tomatoes, Pomi strained tomatoes, box of water, vegetable stock, sundried tomatoes, red pepper flakes, dried basil, dried oregano, honey and salt & Pepper.  Stir well until everything is well blended.  Bring to boil then reduce heat to low.  Cook for approximately 45 minutes to an hour on low. 

Increase the heat and bring back to boil.  Add the orzo and reduce heat while continue stirring so the orzo won’t stick to bottom of the pan.  The orzo should be done in approximately 10 to 15 minutes.  Serve in shallow soup bowls.