Tomato Spinach Basil Brown Rice Soup

Ingredients

• 1 cupBrown Rice
• 6 cupsVegetable Broth
• 10 ozTomato
• 8 ozSpinach
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspOlive Oil
• 1 tspBasil
• 1 ozParmesan Cheese
• ¾ tspTable Salt
• ¼ tsp, groundBlack Pepper

Instructions

1. Prepare the Brown Rice: rinse it, and drain it first if it is canned. Wash the Tomato and Spinach under running water and keep leafy greens separate from raw meat and poultry; chop them with the Yellow Onion and mince the Garlic.
2. Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Tomato, Spinach, and Garlic for 6 minutes.
3. Stir in the Basil, Parmesan Cheese, Table Salt, Black Pepper, Brown Rice, and Vegetable Broth. Simmer for about 40 minutes until the base and vegetables are tender.
4. Stir the Brown Rice soup well, adjust only with the listed seasonings if needed, and serve hot.