Go-Green Garden Soup

By Tonya_Speed

Per Serving: 99 Calories; trace Fat; 11g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 481mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable. Points: 3

Ingredients

• 3 1/2 cups low sodium chicken broth (or more if needed)
• 1 medium onion, chopped
• 1 medium carrot, sliced
• 1 large stalk celery, sliced
• 3 tablespoons uncooked white rice
• 1 cup chopped fresh spinach
• 3/4 cup torn butter (Bibb) lettuce
• 3/4 cup chopped fresh parsley
• Freshly ground black pepper, to taste
• Pinch of cayenne pepper

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a medium saucepan, combine broth, onion, carrot, celery and rice; bring to a boil then reduce heat, cover and simmer for 35 minutes or until rice is soft. In another medium saucepan, place spinach, lettuce and parsley; cover with water and bring to a quick boil. Drain immediately and add to the soup; season with salt, black pepper and cayenne pepper. Place soup in a blender or food processor; cover and process until smooth. Soup may be thinned with a little more broth if desired. Refrigerate overnight.