| 1/2 box | BARILLA Orzo |
| 1/3 cup | extra virgin olive oil |
| 1 cup (1 medium | white onion, diced |
| 2 medium | leeks, white part only, chopped |
| 2 medium | carrots, peeled and diced |
| 1 cup (2 stalks) | celery stalks, chopped |
| 1 package (6 ounces) | baby spinach, chopped |
| 2 cups | broccoli florets |
| 4 medium | tomatoes on the vine, seeded and chopped |
| 1 can | cranberry beans, drained |
| 2 cups | frozen green peas, defrosted |
| 2 cups | cauliflower |
| 1 medium | potatoes, diced |
| 1 carton (32 ounces) | chicken broth |
| 1 | bay leaf |
HEAT olive oil in a large pot. Sauté the onion, leeks and carrots until tender.
ADD remaining vegetables, stock and bay leaf.
COVER mixture with water. Bring to a boil; season with salt and black pepper. Simmer for 30 minutes or until the vegetables are tender.
ADD pasta during last five minutes of cooking time. Let soup rest for 15 minutes before serving.