Serves 8.
Ingredients:
- 10 oz fresh baby spinach, washed and destemed
- 1/2 c. carrots, chopped
- 1/2 c. onions, chopped
- 3 or 4 cremini mushrooms, chopped
- 1 clove garlic, minced
- 4 c. vegetable broth
- 28 oz diced tomatoes
- 2 Tbsp. extra-virgin olive oil
- 2 bay leaves, whole
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 c. cooked basmati brown rice
Instructions:
- Place all ingredients except the rice in a slow cooker; stir well.
- Cover and cook on high for 4 1/2 hours. Stir in rice.
- Cover and cook on high for another 15 - 30 minutes.
Created by The Weekend Chef.
culinary arts academy said
August 3 2007 @ 5:43 pm
culinary arts academy…
As indian cooking related subjects continue to gain in popularity, there will be many more places to learn more about this interesting matter….
Wine Maker Edward Jones said
February 19 2008 @ 1:46 am
This is a nice variation to the normal tomato soup. The Ingredients seem to make the soup very tasty. Whats a Great Recipe!