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)

Parmesan cheese

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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