Toasted Rice Soup With Spinach & Parmesan Cheese

An easy to put together soup, very tasty.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  cup long-grain white rice
• 2  teaspoons extra virgin olive oil, may triple
• 1  large onion, chopped
• 4  cloves garlic, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  grated nutmeg
• 1⁄8 teaspoon cayenne
• 6  cups  vegetable stock or 6  cups canned broth
• 2  cups  chopped fresh spinach leaves
• 1⁄3 cup  grated parmesan cheese
• 1  teaspoon  grated lemon, zest of

Directions

1. Preheat oven to 350 degrees.
2. Place rice in a shallow baking pan and toast, stirring occasionally, until golden brown, 8 to 10 minutes.
3. In a large soup pot, heat olive oil over medium-high heat.
4. Add onion and cook, stirring frequently, until golden, about 5 minutes.
5. Stir in garlic, salt, nutmeg, cayenne, vegetable stock, and rice and bring to a boil.
6. Reduce heat to low, cover, and simmer until rice is tender, about 12 minutes.
7. Stir in spinach, parmesan cheese, and lemon zest, simmer until spinach is wilted, about 3 minutes longer, and serve.