Greek Minestrone Soup
Description
This is a healthy, quick soup to make on those cool or cold evenings. Serve it with a crusty bread or perhaps a grilled cheese sandwich, if desired.To make it vegetarian, use vegetable stock/broth in place of the beef stock/broth.
Ingredients
2 stalks celery, finely chopped
1 large onion, finely chopped
2 cloves garlic, minced
1 T. olive oil
5 c. beef stock/broth
1 c. water
1⁄2 c. uncooked arborio rice
6 c. torn fresh spinach
15 oz. can Great Northern beans, drained and rinsed
2 c. chopped fresh tomatoes
1 1⁄2 c. zucchini, coarsely chopped
1⁄4 c. snipped fresh thyme
1⁄4 t. freshly ground black pepper
1⁄2 c. crumbled feta cheese
Directions
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In a large pot, cook celery, onion and garlic in hot oil until tender. Add beef stock/broth, water and rice; bring to boiling; reduce heat; simmer, covered, for 15 minutes. Add torn spinach, beans, tomatoes, zucchini, thyme and pepper; cook and stir until heated through.
Serve topped with feta cheese.
6 servings.