- 1/4 cup olive oil
- 1 1/2 heads garlic, cloves separated and peeled
- 2 cups white rice
- 1 (14.5 ounce) can diced tomatoes, undrained
- 8 cups beef broth
- 1 (10 ounce) package fresh spinach, torn into small pieces
- salt and ground black pepper to taste
- 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.
05/07/2018
recipepes.com
Roasted Garlic and Spinach Soup, recipe
PT15M
PT1H
5
455 calories
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