Instructions: In a large stock pot, saute the diced onion in the olive oil for 5 minutes to soften. Add the garlic and saute an additional 2 minutes. Add the vegetable stock, crushed tomatoes, and tomato paste, stir well, and bring the mixture to a boil.

Reduce to medium heat, add the peas, orzo pasta, sugar, salt, and pepper, and cook for 5 to 7 minutes or until the pasta is al dente. Add the spinach and fresh herbs and simmer the soup an additional 2 minutes to allow the flavors to blend and the spinach to wilt.

Taste and adjust seasonings, as needed. Garnish individual servings with a little soy parmesan cheese or nutritional yeast flakes, if desired.

This recipe yields 2 quarts.

Yield: 2 quarts

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.