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

Steps

1. 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.
2. Serve topped with feta cheese.
3. 6 servings.