• Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook for about 3 minutes, until the onion is soft and translucent.
• Add the chopped carrots and celery and continue cooking for another 3–5 minutes, until they begin to soften. Stir in the fire-roasted tomatoes and Italian seasoning. Let everything simmer for 2–3 minutes until bubbly and fragrant.
• While the soup base cooks, prepare the red bell pepper. Slice it in half and place it cut-side down on a foil-lined baking sheet. Broil on high for 5–7 minutes, or until the skin is blackened and blistered. Keep a close eye on it so it doesn’t burn. Once charred, remove from the oven, let cool slightly, then chop into small pieces.
• Add the chopped bell pepper to the pot along with a pinch of salt and pepper and the vegetable broth. Bring the soup to a boil.
• Stir in the orzo and return to a boil. Cook for 9 minutes, stirring occasionally. In the last 3–4 minutes of cooking, add the spinach and stir until wilted.
• Once the orzo is tender, remove the pot from heat and let cool slightly. Taste and adjust the seasoning as needed. Serve hot, topped with fresh basil ribbons.

Slow Cooker Instructions

• Add all ingredients to the slow cooker except orzo, spinach, and basil. Cook on low for 5-6 hours or high for 3-4 hours or until the vegetables are cooked through and fork-tender. 
• Stir in the orzo during the last 20-25 minutes. (If your slow cooker runs hot, check around the 15-minute mark) 
• Add spinach and basil, and let sit for 5 minutes until wilted. Serve immediately.