In a large stock pot, saute the diced onion in the olive oil for 5 minutes to soften. Add the garlic and saute an additional 2 minutes. Add the vegetable stock, crushed tomatoes, and tomato paste, stir well, and bring the mixture to a boil. Reduce to medium heat, add the peas, orzo pasta, sugar, salt, and pepper, and cook for 5-7 minutes or until the pasta is al dente. Add the spinach and fresh herbs and simmer the soup an additional 2 minutes to allow the flavors to blend and the spinach to wilt. Taste and adjust seasonings, as needed. Garnish individual servings with a little soy parmesan cheese or nutritional yeast flakes, if desired.

Yield: 2 Quarts