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Tomato Spinach Rice Soup Recipe

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This recipe for Tomato Spinach Rice Soup, by , is from Darchei Binah Shana Bet 2007-2008 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Yefet


2 tbsp. Olive oil
1 medium onion cut into inch dice
2 cloves fresh garlic thinly sliced
12 ounces tomato juice
1(28ox) can diced tomatoes
4 cups chicken or vegetable stock
1/3cup raw rice
1 tsp. fresh chopped dill
6 fresh chives thinly sliced
3/4 cup fresh baby spinach leaves stacked and thinly sliced
tsp. dried basil
tsp. dried oregano
Salt and pepper

Heat oil in a large pot over medium heat.
Add onion and garlic and cook for 3-4 minutes until shiny and translucent.
Add tomato juice, diced tomatoes, stock and rice.
Stir in dill, Chives, Sliced Spinach leave, basil and oregano
Cover the pot and simmer for 20 minutes over medium-low heat.
Season with salt and pepper.




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