vegetarian white bean and orzo soup

Ingredients:

1 tablespoon olive oil

1 yellow onion, diced

1 box (10 oz) baby bella mushrooms, sliced

1 zucchini, sliced

4 cloves garlic minced

1 cup whole wheat orzo, dry

2 teaspoons dried oregano

1 tablespoon dried basil

1 teaspoon black pepper

6 cups low sodium vegetable broth

1 15 ounce can tomato sauce

1 28 ounce can crushed tomatoes

1 can low sodium white kidney beans

1 package (4 cups) baby spinach

For the topping:

1/4 cup parmesan cheese

1/2 cup farmer cheese

1/4 cup parsley chopped

1/4 cup basil leaves chopped

salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot. Add onions and saute for a few minutes until they start to soften. Add the mushrooms, zucchini, and garlic. Cook for another 5 minutes until all vegetables are soft.

2. In a separate pot, cook orzo according to package directions.

3. Add the oregano, basil, pepper, broth, tomato sauce, and crushed tomatoes to the pot with the vegetables. Stir well, bring to a boil, and then turn down to simmer.

4. Add the cooked orzo and beans. Cook for another minute or so.

5. Turn off the heat and stir in the spinach.

6. Mix together the ingredients for the topping.

7. Divide soup into bowls and top with cheese topping.