1 14-oz can diced tomatoes (no salt added or low-sodium if possible)
1 14-oz can cannellini beans
16 oz fresh spinach leaves
8 oz orzo
1 tsp dried basil
1 tsp dried oregano
1 tsp ground black pepper
kosher salt to taste (I used 1 tsp)
grated parmesan cheese, for serving
Instructions
In a large pot or Dutch oven, warm the olive oil over medium heat. Add onions, carrot and celery and saute until onion is softened. Add garlic and saute for another minute. Add remaining ingredients, cover, and simmer until orzo is cooked through, 8-10 minutes. (It's OK if you can only fit half the spinach at first. Simply add the remainder once the first half has cooked down.)
Taste and adjust seasonings as necessary. Serve with parmesan cheese for sprinkling.