Toasted Rice Soup with Spinach and Parmesan

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup long-grain white rice
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated nutmeg
  • 1/8 teaspoon cayenne
  • 6 cups canned vegetable broth, or homemade
  • 2 cups chopped fresh spinach leaves
  • 1/3 cup grated Parmesan
  • 1 teaspoon grated lemon zest
Directions

Preheat oven to 350 degrees F. Place rice in a shallow baking pan and toast, stirring occasionally, until golden brown, 8 to 10 minutes.

In a large soup pot, heat olive oil over medium-high heat. Add onion and cook, stirring frequently, until golden, about 5 minutes. Stir in garlic, salt, nutmeg, cayenne, vegetable broth, and rice and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 12 minutes.

Stir in spinach, Parmesan cheese, and lemon zest, simmer until spinach is wilted, about 3 minutes longer, and serve.


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