Step 1

Dice onion.

Step 2

In a large stockpot over medium-high heat, sauté onion for about 7-8 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, mince garlic.

Step 4

When onion is translucent, add garlic, dried basil, and salt. Stir and sauté for 1 minute.

Step 5

Then add vegetable broth, diced tomatoes with juices, and tomato paste.

Step 6

Cover and bring to a light boil.

Step 7

When lightly boiling, add orzo. Stir, reduce heat, and simmer for about 10-12 minutes or until orzo is just cooked. (Take care not to overcook it.) Stir occasionally as orzo has a tendency to stick to the bottom.

Step 8

Roughly chop spinach and stir in during the last couple minutes of cooking.

Step 9

Serve with fresh julienned basil and vegan parmesan if desired.