6 cups vegetable broth (look for low-sodium, make from bouillion cubes, or substitute with chicken broth)
1/2 a package of whole wheat alphabet pasta (orzo or any other small pasta works fine here)
1 medium carrot
1/2 medium onion
1–2 bushels of spinach
1/2 tbsp olive oil
1/2 tbsp oregano
Optional: 1/2 bell pepper, 1/4 tsp cumin, chili flakes, or
First things first, wash and rinse all vegetables. Chop onions (and bell pepper) into chunks, and sauté in about 1/2 a tablespoon of olive oil. Let sauté, stirring as necessary until onions are translucent, about 5 minutes.
Meanwhile, chop your carrots into small chunks.
When the onions are translucent, add broth, carrots, and oregano to the pot, bring to a boil. Once boiling, add the pasta, and any optional seasonings you want, then cook until pasta is done, another 5 minutes or so.
Chop your spinach into strips, and then into chunks. (Or use baby spinach.) When the pasta is cooked completely, stir in the spinach and remove from heat. Voila! Time to serve!
*I recommend making your own vegetable broth and storing it in the freezer for times like these. Store-bought broth and bouillon cubes work well too, but watch out because they’re often very high in sodium, and bouillon often has MSG.