Amped Up Tomato Rice Soup with Spinach
Sometimes, you just need a big bowl of tomato soup. This is the one to make! Layers of traditional flavors make this healthy version taste real familiar. You’ll get all the nutrition your body needs without the dairy or added sodium.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Serves: 6 to 8 (or about 10 cups)
- 1 medium yellow or white onion, chopped (2 cups)
- 6½ cups water
- 1 can (15 ounces) navy or cannelini (white) beans, drained and rinsed (about 1½ cups)
- ¾ cup uncooked, long-grain brown rice
- 2 cans (14.5 ounces each) no-salt added diced tomatoes
- 2 ribs celery, chopped
- 1 tablespoon dried Italian herb blend
- 1½ teaspoons granulated garlic
- 2 to 3 cups Spinach (or other greens), coarsely chopped
- Optional: 2 cups cubed whole grain bread (for croutons)
- Place 1 tablespoon of water into a soup pot on high heat. When the water begins to bubble, add the onion and cook for 3 to 5 minutes, until the onions become softened.
- Add the water, beans, rice, diced tomatoes (including juice), celery, dried Italian herbs, and granulated garlic, and stir. Bring to a boil, and then reduce heat to a simmer. Cover and cook for 25 minutes.
- Stir in the spinach and cook covered for 5-7 more minutes. Stir in the freshly chopped basil and serve.
- Optional: Place cubed bread under broiler for 2-3 minutes, keeping an eye on it! When the bread begins to brown, turn off broiler and let bread sit for another minute to finish toasting. Add these crunchy croutons to each soup bowl.