7 years ago
February 04, 2009
Brown Rice and Spinach Soup
I came up with this recipe because I wanted to eat Italian wedding soup, but I didn't want to use pasta. Or meat, obviously. So, I substituted brown rice for the pasta, and beans for the meat for a simple, scrumptious soup!
-2 T. extra virgin olive oil
-1 large onion, finely chopped
-8 cloves garlic, minced
-1 cup brown rice
-16 oz. frozen chopped spinach (can use a 10 oz. package instead)
-10 cups vegetable broth
-2 cans cannelloni beans
-juice from 1/2 lemon (optional)
1. Heat olive oil in a large stockpot, and add the onion and garlic. Sauté, stirring frequently, for a few minutes until the onions are soft (but not browned).
2. Add the spinach, broth, and brown rice. Bring to a boil, and then cover and simmer until the rice is fully cooked, approx. 30-45 minutes.
3. Turn the heat to low, and add the beans. Cook for a few minutes to warm the beans.
4. Stir in the optional lemon juice to add a nice brightness.