Ingredients
Makes 4 servings
2 T olive oil
2 cloves of garlic
1 small onion, finely chopped
2 (14 ounce) cans chicken broth
1 (14 ounce) can slices, stewed
tomatoes with their juice
1/4 cup rice
1 (10 ounce) package frozen chopped
spinach, thawed and drained
1/4 cup grated Parmesean cheese
salt
black pepper
Preparation
In a 3-quart saucepan, heat the olive-oil and saute the garlic and onion for 3-5 minutes, until soft. Ass the broth and tomatoes, and bring to a simmer. Ass the rice and simmer for 20 minutes. Add the spinach and cheese and stir well.
Heat until the soup is serving temperature. Season with salt and pepper to taste, and serve.
