the orzo experiment was a success. it kept its texture the whole week. not sure if it’s because i cooked the orzo separately or not, next time i’ll cook everything together.
1 lb carrots
1/2 bunch celery
a shitload of garlic
1 can green beans
1/2 lb baby spinach
2 tbsp better than bouillon seasoned vegetable stock
8 cups water
lemon juice, pepper, crushed red pepper, salt
1.5 cup dry orzo
4 cups of water
1 tbsp better than bouillon seasoned vegetable stock
saute onion, celery and carrots until onions are translucent. add garlic and saute a little longer.
add water, bouillon and seasonings minus the lemon juice. bring to boil. then reduce to a simmer while the orzo cooks. when the carrots are cooked through, add green beans, spinach, and lemon juice. allow to cool once spinach is cooked.
in another pan, boil water and add bouillon. add orzo and lower heat, simmer until tender. allow cooked orzo and leftover liquid to cook on the side.
stir together soup and pasta. portion out.