Ingredients:

• 2 tablespoons butter

• 1 head garlic, minced

• 2 medium onions, chopped

• 2 cups carrots, chopped

• 2 cups celery, chopped

• 6 cups stock (or water and corresponding bouillon)

• 1 cup orzo (or any pastini)

  Parmesan & Parsley for topping

Directions:
This recipe is extremely flexible with portions, measurements, and ingredients, and is a big hug in a bowl! How we did it:
1. Melt butter in pot over medium heat, add minced garlic.
2. Add roughly chopped onions, carrots, and celery. Salt generously.
3. Sauté until all vegetables are softened.
4. Add stock, cover, bring to boil.
5. Boil covered until all veggies are easily mashed with a fork.
6. Transfer soup to blender, at once or in batches, and blend until smooth.
7. Return soup to pot and bring back to boil.
8. Add orzo and cover to cook.
9. After allotted cooking time, stir and turn heat off.
10. Serve into bowls and top with Parmesan cheese, parsley, flaky salt, or any desired topping.