Ingredients45 m servings 224 cals
- Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic.
- Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes.
- Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.
Per Serving: 224 calories; 6.2 g fat; 34.8 g carbohydrates; 6.5 g protein; 0 mg cholesterol; 736 mg sodium. Full nutrition
ReviewsRead all reviews 3
Love this soup! It is delicious and the garlic is healing. I've made it with beef, chicken and veggie broth and it is wonderful with any of the three. I never add any more salt, but I do usually...
I burned the rice (not enough water for the rice) and 8 cups of beef stock was way too much. It looks nice on the original picture and I was curious (love soups).