Asparagus and Spinach Soup

By Tonya_Speed

NUTRITION per serving: 131 Calories; 4g Fat; 10g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 383mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 2

Ingredients

• 1 1/2 pounds asparagus
• 1 1/2 tablespoons olive oil
• 1/2 cup chopped onion
• 3 stalks chopped celery
• 1/3 cup brown rice
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon dried thyme
• 21 ounces low sodium vegetable broth
• 12 ounces low sodium chicken broth
• 1 1/2 cups chopped spinach leaves

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Cut asparagus into 1/2-inch pieces, discarding tough ends. Heat the oil in a large saucepan with a tight-fitting lid over medium-high heat; saute asparagus, onion and celery until soft, about 5 minutes. Stir in rice, oregano and thyme. Add broths; bring to a boil, reduce heat, cover and simmer for 15 minutes. Working in small batches, pour soup into a blender and puree until smooth; return to saucepan and bring to a low boil; add spinach and heat through; serve.