This is light yet surprisingly hearty! Even better the next day!
Vegetable Soup with Brown Rice
3 pp/Serving at 6 Servings
1 T extra virgin olive oil
1 onion, chopped fine
2 cloves garlic, minced
1 carrot, chopped into bite-size pieces
1 rib celery, chopped into bite-size pieces
1 yellow squash, chopped into bite-size pieces
1 cup baby spinach, washed and roughly chopped
1 can green beans, drained
1 can great northern beans, drained
1 can fire-roasted tomatoes with juice
2 cans chicken broth
1/2 c instant brown rice
In a stock pot heat olive oil over medium heat. Add onions, carrots, and celery and saute until tender. Add garlic and squash and combine well. Add beans, tomatoes and broth. Bring to a boil. Add spinach and rice and stir well. Return to boil. Reduce heat and cover. Simmer for 10 minutes, or until rice is tender. Remove from heat and allow to sit for 5-10 minutes before eating.