Hearty Vegetable Soup

By GNSnavely

Sharon Nix

Ingredients

• 2 T olive oil
• 2/3 c sliced leeks (white parts only)
• 8 oz. fresh Porobello mushrooms, stemmed and coarsely chopped
• 4 14 oz. cans vegetable broth
• 2 1/2 cups sliced carrots (peel on)
• 2 cups chopped, peeled butternut squash
• 1 medium zuccini, caorsely chopped
• 1 cup brown rice
• 1 tsp salt
• 1 tsp. dried thyme, crushed
• 1 tsp. black pepper
• 1 6 oz. package fresh baby spinach
• 1/4 c finely shredded fresh Parmesan cheese

Preparation

Step 1

In 4-5 quart Dutch oven, heat oil.
Add leeks and cook and stir over medium-low heat about 10 minutes until softened.
Add mushrooms and cook 5 minutes more.
Add broth, carrots, squash, zuccini, rice, salt, thyme, and pepper.
Bring to boil and then reduce heat.
Simmer, covered, for 8-10 minutes until vegetables are tender.
Gradually add spinach, stirring until wilted.
Sprinkle each serving with cheese.