Shrimp and orzo soup

Makes 4 servings (6 cups)

This tasty soup can be on the table in less than 15 minutes. You need only some good bread and a platter of fresh veggies to make the light meal complete.

2 (14-ounce) cans diced tomatoes with green pepper and onion
2 cups reduced-sodium chicken broth
2 tablespoons tomato paste
2 teaspoons finely chopped fresh rosemary or ½ teaspoon dried rosemary, crushed
¼ cup orzo
8 ounces small (41 to 50 count) shrimp, shelled and deveined
½ cup lightly packed coarsely shredded salad spinach
¼ teaspoon pepper, or to taste
Salt to taste

Combine the tomatoes, chicken broth, tomato paste, and rosemary in a Dutch oven. Bring to a boil over high heat. Stir in the orzo. Reduce the heat to medium; cover and cook for 8 minutes or until the orzo is nearly tender.

Stir in the remaining ingredients. Cook, stirring occasionally, for 1 minute or until the orzo is tender and the shrimp turn pink.

Ladle into shallow bowls, dividing the shrimp evenly among the servings.