Wild Rice and Spinach Soup
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| Servings |
| 4 |
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Wild Rice and Spinach Soup
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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
- Wild Rice: cook rice according to package directions.
- 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.
