1cupcelery stalkschop entire stalk, including leaves
6cupsvegan chicken stock
114 oz tomatoesorganic, canned crushed or diced
1 1/2cupsgluten free orzo or pasta
1/2tspdried thyme
1/2 tspdried oregano
1/4tspdried rosemary
4cupsbaby spinachorganic
sea salt
Instructions
In large soup pot put olive oil, and diced celery and carrots. Saute for about 3-4 minutes, or until translucent.
Add vegan chicken stock or cubes. (If adding bouillon cubes, saute with veggies and then add water.)
Add in the canned crushed or diced tomatoes, pasta and spices to the rest of the soup.
Bring to a boil and then reduce to simmer for about 10-12 minutes, or until pasta is cooked.
Mix spinach in the last 2 minutes of cooking soup. Let spinach wilt.
Enjoy.
Notes
Make sure to add the pasta last and serve immediately after it has cooked. If you cook too long, your noodles will disappear.