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Wild Rice and Spinach Soup

October 28, 2013 by Dawna Stone

Wild Rice and Spinach Soup
Servings
4
Servings
4
Wild Rice and Spinach Soup
Servings
4
Servings
4
Ingredients
  • 3cups water
  • 1cup wild riceuncooked
  • 1teaspoon olive oil
  • 1cup onionchopped
  • 2 garlic clovescrushed
  • 2 carrotscoarsely chopped
  • 1 celery stalkchopped
  • 3tablespoons tomato paste
  • 1teaspoon dried basil
  • 1teaspoon dried oregano
  • 3(16 oz) cans reduced-sodium chicken broth(organic, if possible)
  • 1(14 oz) can diced tomatoesundrained
  • 3cups spinachtorn (stems removed)
  • 4 cremini mushroomsthinly sliced (optional)
  • 1/4teaspoon salt
  • 1/4teaspoon Ground black pepper
Servings:
Instructions
  1. Wild Rice: cook rice according to package directions.
  2. Soup: In Dutch oven, heat oil over medium heat. Add onions and garlic, and sauté for 1 minute, or until onions are translucent. Add 3 cups water, carrots, celery, tomato paste, basil, oregano, chicken broth and diced tomato. Bring to boil, reduce heat and simmer 20-30 minutes. Add cooked rice, spinach, salt and pepper, and simmer for additional 3 minutes.
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