1-Prepare all vegetables: Prepare all vegetables by washing, peeling, and chopping them uniformly to ensure even cooking. Set out measured orzo pasta and broth for quick access.

2-Heat 1 tablespoon of olive oil: Heat 1 tablespoon of olive oil, avocado oil, or butter in a large pot over medium heat. Add 1 cup of diced yellow onion and 2 cloves of peeled and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.

3-Add ½ cup of diced carrots, ½ cup of diced celery: Add ½ cup of diced carrots, ½ cup of diced celery, and other chopped veggies like zucchini if you have them. Cook for 5-7 minutes, stirring occasionally to soften the vegetables.

4-Pour in 3 cups of vegetable or chicken stock: Pour in 3 cups of vegetable or chicken stock and 1 cup of canned diced or crushed tomatoes. Bring the mixture to a boil, then reduce heat to a simmer.

5-Stir in ½ to ¾ cup of orzo pasta: Stir in ½ to ¾ cup of orzo pasta, along with ¼ teaspoon of dried thyme, ⅛ teaspoon of dried oregano, and ⅛ teaspoon of dried rosemary. Cook uncovered for 8-10 minutes until the pasta is tender but still firm, or al dente, while adjusting heat to prevent sticking.

6-Season with salt and black pepper to taste: Season with salt and black pepper to taste, then add 2 cups of fresh spinach and let it wilt for a minute or two.

7-Remove from heat: Remove from heat and let the soup rest for 5 minutes to thicken slightly. Serve warm with optional toppings like freshly grated Parmesan cheese or fresh parsley.