WHAT WORKED: Non-fresh ingredients. I would rather have used fresh spinach and fresh tomatoes, but the frozen and canned versions, respectively, lend themselves to both convenience and cooking. Score one for processed food.
WHAT DIDN’T: I’m not sure. I flew by the seat of my pants on this one. The recipe I found online was terrible, so I had to patch something together on the run.
WHAT DID THE WIFE SAY: Not much. She kept sticking her face in the pot and saying, “That smells good.”
WILL IT MAKE ANOTHER APPEARANCE: Very likely. There are two quarts of leftovers in the freezer.
- 2 tbsp. olive oil
- 1 medium onion, finely chopped
- 3 to 4 garlic cloves, minced
- 16 oz. frozen chopped spinach
- 14 to 15 oz. can diced tomatoes
- 64 oz. vegetable broth
- 1 cup orzo
- sea salt
Heat olive oil over high heat in a large stockpot and saute onion until it is soft, six to seven minutes. Add garlic and cook two to three minutes until fragrant. Add the spinach, tomatoes and broth. Bring to a boil and reduce heat to medium-low. Cook 10 to 15 minutes.
Raise heat to medium-high and return to a boil. Add the orzo and cook nine minutes. Season with salt to taste with one to two minutes remaining. Serve hot with grated cheese and crusty bread.