CP Vegetable Soup

1 medium yellow onion, finely chopped
2 medium carrots, trimmed, peeled and coarsely shredded
1 large celery stalk, ends trimmed and finely chopped
3 medium cloves garlic finely chopped
1 15-ounce can diced tomatoes with juices
½ pound fresh spinach, stems removed and coarsely chopped
2 tablespoons chopped fresh basil
8 cups low-sodium chicken stock
4 cups water
½ pound orzo pasta
Directions:
1. In a small sauté pan warm the olive oil over medium heat. Add the onion, carrots, and celery and sauté for about five minutes, or until tender and translucent. Then, add the garlic and sauté for one more minute.
2. Scrape this mixture into a slow cooker and pour in the tomatoes, spinach, basil, chicken stock and water. Cook on low for 2 hours. Then, add the orzo and cook for 1 more hour, or until pasta is tender.