Canellini Beans and Orzo Soup with Spinach

2 tbsp Olive Oil

3 Garlic Cloves

1 Onion, Diced

½ tsp Thyme

½ tsp Basil

4 cups Vegetable Stock

2 Bay Leaves

1 cup Uncooked Orzo

2 cups Baby Spinach Leaves

15 oz Cannellini Beans, Drained and Rinsed

Juice of One Lemon

2 tbsp Fresh Parsley, Chopped

Heat olive oil in a dutch oven over medium heat.

Add garlic and onion, and cook, stirring frequently for about 2-3 minutes, until onions become translucent.

Stir in thyme and basil and cook for an additional minute.

Add vegetable stock, bay leaves, and 1 cup of water and bring to a boil.

Stir in orzo. Reduce heat and simmer for 10-12 minutes until orzo is tender.

Stir in spinach and cannellini beans until spinach is wilted, about 2 minutes.

Stir in lemon jince and parsley.