Italian Tomato-Vegetable Rice Soup
A luscious soup! Serves 6
1 Tbsp. olive oil
1 clove garlic, minced or pressed
½ c. celery, chopped
¾ -1 c. zucchini/summer squash, chopped
6 c. vegetable or chicken broth
1 scant tsp. dried basil
¾ c. carrot, grated
1 c. Arborio rice
4 c. tightly packed spinach leaves, rough chopped (can sub with chard, beet greens)
2 c. diced fresh tomatoes (or 1-16 oz. can)
In a soup pot, toss together olive oil, garlic, celery and zucchini. Cover, and steam-saute over low heat for about 3 minutes. Add broth, basil, carrots and rice. Season with salt and pepper as you like.
Cover, and low simmer until the rice is cooked, about 8-10 minutes.
Stir in spinach and tomatoes and continue cooking just until spinach has wilted and tomatoes are warm. Serve with a sprinkling of parmesan.
Recipe created or adapted by Liz Talley, Urban Graze
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