6cupsof chicken broth**Use vegetable broth to make it vegetarian
1 15ozcan of diced tomatoesdrained
1 15ozcan of cannellini beansdrained
Sea salt and freshly cracked pepperto taste
1cupof yellow squashdiced
2cupsof baby spinach
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes; add the minced garlic and cook for one more minute, stirring constantly. Add the broth, tomatoes, beans, and sea salt and freshly cracked pepper, to taste then cover with a lid and cook for 30-40 minutes, or until the veggies are tender. Add orzo and cook for 8 minutes then add the zucchini, yellow squash, and spinach. Taste and re-season if needed. Cook for 2 minutes then ladle into bowls. Top each bowl of soup with feta cheese and serve immediately. Enjoy.