In a large pot heat olive oil over medium heat. Add the onion and garlic. Cook until the onion starts to become translucent. About 3 minutes. Add the carrots and celery and continue cooking for an additional 3-5 minutes. Once your carrots and celery have started to soften, add fire roasted tomatoes and italian seasoning. Cook until bubbly for about 3 additional minutes.

While your vegetables are cooking broil your red bell pepper in the oven. Slice your bell pepper in half and place on a baking sheet covered in foil. Make sure your bell pepper is sliced side down. Place in the oven and broil on high for 5-7 minutes or until blackened. The cook time will depend on how close your bell pepper is to the top burner. Keep an eye on it. Once your bell pepper is charred remove and chop into small pieces.

To the pot, add your blackened bell pepper, pinch of salt and pepper, and vegetable broth. Bring to a boil. Once boiling add the orzo and bring back to a boil and cook for 9 minutes. During the last 3-4 minutes add spinach and stir until wilted. Once your orzo is done cooking, remove from the heat and let cool. Taste and season with additional salt and pepper as needed. Serve immediately with basil ribbons to garnish.