Orzo Soup

Add the olive oil, onion, carrot, and celery to a large soup pot or dutch oven, and sauté over medium-high heat for about 5 minutes or until soften.

Stir in the minced garlic, dried herb (basil or thyme), and the flour. Stir for about 1 minute until the garlic smells fragrant and the flour is combined with the veggies.

Pour in the broth, add the salt (if the broth is not salty), stir well, bring to a boil, and reduce the heat to a simmer. Cover with a lid a cook for 5 minutes.

Stir in the orzo pasta, and cook for 10 minutes or just until the orzo is cooked (follow the pasta package's directions). Keep the lid off and stir frequently.

Turn the heat off, stir in the parsley, taste and adjust the seasoning if needed. You might want to add a bit more broth or water if you prefer a thinner consistency.

Divide into bowls, and top with a drizzle of extra virgin olive oil, a few cracks of black pepper and grated parmesan cheese if you wish. It's also delicious served with crusty bread on the side. Enjoy!