Ingredients
-2 stalks celery, finely chopped
-1 large onion, finely chopped (1 cup)
-2 cloves garlic, minced
-1 tbsp olive oil
-5 cups vegetable broth
-1 cup water
-½ cup uncooked arborio rice
-6 cups torn spinach
-1 15-oz can Great Northern beans, rinsed and drained
-3 medium tomatoes, chopped (about 2 cups)
-1 medium zucchini, coarsely chopped ( about 1½ cups)
-¼ cup snipped fresh thyme
-¼ tsp cracked black pepper
-½ cup crumbled feta cheese (2 ounces)
Directions
1. In a Dutch oven cook celery, onion, and garlic in hot oil over medium heat until tender. Add broth, water, and rice. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
2. Add spinach, beans, tomatoes, zucchini, thyme, and pepper. Cook and stir until heated through. Ladle soup into bowls. Sprinkle each serving with cheese.
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Cooking Recipes
RandomBook One These books will have recipes from the books I have collected over the years. Now I am trying to write them all out into one big platform.
