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2 tablespoons oil
Heat oil over medium-low heat. Add onion and rice. Cook, stirring often for about 5 minutes, until onion is translucent.
Add tomato sauce and tomatoes, then broth, chives, oregano, basil, and salt. Cover and simmer on low heat for about 20 minutes, stirring occasionally. Add spinach. Cover and cook for 10-15 minutes or until rice is tender. Add beans, if desired. Heat through.
Poster's Notes:
Posted by Barbara Berner
Nutritional Info Per Serving: (with beans) Cal 282 (30% fat); Fat 10g (2g sat); Fiber 8g; No Chol.; Sodium 1780mg; Carb 36g; Calcium 150mg
1 onion, diced
1/4 cup rice
1 (8 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
4 cups chicken broth or pareve equivalent
1/2 cup chives or chopped tops of green onions
1 tsp. oregano
1 tsp. basil
salt to taste
1 bag fresh spinach, chopped, or 10 oz. package chopped frozen
spinach, thawed and squeezed dry
1 can pinto beans (optional)
I used brown rice which extended the cooking time. However, after sautéing the onion and rice, I pretty much added everything else at once. Since I used frozen spinach, and since this is soup I didn't see any reason to squeeze out the liquid. I used my own cooked and frozen pinto beans, adding in their cooking liquid as well. Most importantly, I think, I just put it on a very low heat, and let it cook all day. We really enjoyed it. This leads me to think it could probably cook overnight, or remain heated overnight, for a hot Shabbat lunch.