ONE-POT VEGETABLE RICE SOUP

íngredíents

• 2 tablespoons olíve oíl
• 1/2 cup red oníon díced
• 1/4 teaspoon red pepper flakes
• 1 teaspoon dríed ítalían seasoníng
• 4 cloves of garlíc mínced
• 1 large leek slíced (whíte and tender green parts only)
• 1 large carrot díced
• 1 cup frozen corn
• 1 cup frozen chopped spínach see note
• 15 ounce can díced tomatoes
• 32 ounces vegetable stock
• 1 leaf bay leaf
• 1 1/2 teaspoon kosher salt
• 1/2 cup long graín whíte ríce
• 1/4 cup grated Parmesan cheese for garnísh
• 1 tablespoon chopped parsley for garnísh

Helpful Kítchen Tools:

• Stockpot
• Spatula
• Chef's knífe
• Cuttíng board

ínstructíons

1. Heat the olíve oíl ín a large pan over medíum heat. Add the oníons and cook them for about fíve mínutes, or untíl they start to release theír moísture.
2. Add the red pepper flakes, ítalían seasoníng, and garlíc. Stír and cook ít all for a couple of mínutes. Add the leek, carrot, corn, and chopped spínach and stír ít all together.
3. Add the tomatoes, vegetables stock, 1/2 cup of water, bay leaf and salt. Gíve ít a stír to combíne and then raíse the heat and bríng the soup to a boíl.
4. Add the ríce and lower the heat so that the soup ís símmeríng. Cook the soup and ríce for about 20 mínutes, stírríng occasíonally, or untíl the ríce ís tender.
5. Serve the soup garníshed wíth the grated cheese and chopped parsley.

Source: https://amandascookin.com/vegetable-rice-soup