Step 1

In a dutch oven or large pot over medium heat, add sun-dried tomato oil, and diced onion. Cook for about 3 mins, then add in cherry tomatoes and cook for another 2-3 mins.

Step 2

Next, add in minced garlic, chili flakes, cherry tomatoes and smoked paprika and stir constantly for 1 min.

Step 3

Add in tomato paste, sun-dried tomatoes, and orzo. Cook for 1-2 mins then add in half the vegetable broth.

Step 4

Once the broth has been absorbed, keep adding more broth a little bit at a time until the orzo is cooked al dente.

Step 5

Add in chopped spinach, and thick balsamic vinegar and stir to combine. Allow the spinach to cook for 1 min.

Step 6

Serve with fresh basil or vegan parm if desired, and enjoy!