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3 cups vegetable broth
2 cups water
1 tablespoon olive oil
3 ripe tomatoes, chopped
1/2 onion, chopped
2 garlic cloves
3 mini-sweet peppers, seeded and chopped
1 teaspoon kosher salt, or to taste
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon cumin
10 corn tortillas, cut into lengthwise strips
1/2 cup orzo pasta
1/2 cup cilantro, chopped
juice of two limes
diced avocado for garnish

Preheat oven to 400°

Line a rimmed baking sheet with parchment paper.
Add olive oil, tomatoes, onion, garlic cloves and mini-sweet peppers.
Toss to combine.
Roast for 40 minutes, or until tomatoes are lightly browned, turning once.
In a soup pot, combine vegetable broth and water.
Bring to a boil.
Add orzo pasta and corn tortilla strips.
Simmer 5-7 minutes, or until pasta is al dente.
Add roasted tomato mixture and cilantro.
Stir in salt, black pepper, chili powder and cumin.
Simmer for an additional 10 minutes, or until heated through.
Garnish with diced avocado and fresh lime juice.

Serves 6

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6 cups fresh spinach, steamed lightly and chopped
1 lb. dry orzo (or other small-shaped pasta)
3 tablespoons extra virgin olive oil
1/4 cup minced chives
1 cup chopped fresh Italian parsley leaves
1 tablespoon minced fresh oregano leaves
2 teaspoons minced garlic
salt and pepper to taste
Shaved Parmesan, Romano cheese or shredded vegan cheese, optional

Place spinach in a large bowl. Bring a large pot of water to boil. Stir orzo into water. Cook until al dente, about 7 minutes. Drain, but do not rinse. Add to the bowl of spinach. Allow to sit for 3 minutes before adding remaining ingredients. Toss well.
Serve warm or at room temperature.

Serves 6-8

Note: Can substitute fresh basil for the parsley.