Ingredients
10
10 servings
- •¼ cup olive oil
- •1 ½ 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
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 224
- Carbohydrate: 35g
- Fat: 6g
- Fiber: 2g
- Protein: 7g
- Sugar: 1g
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