Garden Soup

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, sliced
• 2 stalks celery, sliced
• 6 cups chicken stock
• 1/3 cup uncooked white rice
• 1 1/3 cups fresh spinach, washed and chopped
• 1 1/3 cups butter lettuce - rinsed, and torn into small pieces
• 1 1/3 cups chopped fresh parsley
• salt to taste
• ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• heat olive oil in a large saucepan over medium heat. stir in onion, carrot, and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes.
• pour in chicken stock and rice; bring to a boil. cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.
• stir in spinach, lettuce, and parsley; cook just until wilted. season with salt, black pepper and cayenne pepper. use an immersion blender (or blend in batches in a blender) until smooth. the soup may be thinned with more broth, if desired. refrigerate overnight before serving. garnish as desired.