INGREDIENTS: 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 6 cups vegetable stock 1 (14-ounce) can fire-roasted diced tomatoes 1 1/2 cups (about 8 ounces) DeLallo whole wheat orzo pasta, or other whole wheat pasta 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried rosemary 4 cups loosely-packed spinach salt and black pepper DIRECTIONS: Heat oil in a large stockpot 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 veggie stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente. Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm.