Orzo Soup

1 tablespoon olive oil

1 small white onion, peeled and diced

1 cup diced carrots

1 cup diced celery

6 cloves garlic, pressed or minced

1/2 teaspoon crushed red pepper flakes

6 to 8 cups chicken or vegetable stock

1 (14-ounce) can fire-roasted diced tomatoes

1 1/2 tablespoons Italian seasoning

1 cup (about 8 ounces) uncooked orzo pasta

2 large handfuls fresh baby spinach or kale

fine sea salt and freshly-cracked black pepper

optional toppings: freshly-grated Parmesan cheese and/or chopped fresh basil

INSTRUCTIONS