Easy Vegetable Soup with Wild Rice

Ingredients

• 2 tablespoons of olive oil
• 1 red onion, finely diced
• 3 cloves of garlic, minced
• 3 carrots, peeled and sliced
• 3 celery ribs, sliced
• 4 cups of chopped spinach
• 14oz can of diced tomatoes
• 1 cup of dry wild rice
• 3 cups of chicken or vegetable broth
• 3 cups of water
• 1 1/2 teaspoons of dried thyme or Italian seasoning
• A pinch of optional crushed chili flakes
• 1 bay leaf
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of black pepper
• Grated Parmesan for serving

Instructions

• Heat the olive oil in a large pot over medium heat.
• Add the diced onion and cook for 2-3 minutes until it begins to soften.
• Add the carrots, celery, and garlic, and cook for 4-5 minutes until the onions are translucent and the vegetables are tender.
• Add salt, pepper, thyme, and optional chili flakes; stir to coat the vegetables.
• Pour in the broth, water, and tomatoes; add the rice and bay leaf, and stir to combine.
• Bring to a boil, then reduce the heat to a simmer and cook for 40-45 minutes until the rice is tender.
• Once the rice is tender, add the spinach, stir to combine, and cook for an additional 4-5 minutes until wilted.
• Upon completion, give the soup a thorough stir to ensure everything is well combined; remove the bay leaf and season with additional salt and pepper to taste. You may need to add more broth or water for the desired consistency.
• Serve promptly, garnished with a sprinkle of freshly grated Parmesan.
• The soup can be stored in the fridge for up to 5 days or in the freezer for 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 206 calories
• Sugar: 8 grams
• Fat: 6 grams
• Carbohydrates: 36 grams
• Fiber: 6 grams
• Protein: 6 grams