Tomato Soup with Basil, Spinach, Beans and Rice

Gee, I am on a roll today (but no longer in a good mood – Rori just drew all over our leather couch with a pen and I can’t get it off even with the “lipstick and ink remover”). I made a tasty and healthy lunch. Again, if I could just get the kids to eat it I would be ecstatic. I used to love tomato soup, Campbells. But Campbells doesn’t make a single soup that is gluten free. So I have been making my own which it better tasting and better for us and has no non food ingredients. Today I did my usual creamy tomato basil and brown rice but decided to amp it up a little. I added the beans to create a complete protein with the brown rice. I also added some rough chopped fresh spinach. I am determined to use up this huge bag of spinach without wasting any of it. Additionally the iron in the spinach and the pumpkin seeds will be better absorbed due to the acid in the tomatoes. Hey, gluten free, dairy free and vegetarian!
Tomato Soup with Basil, Spinach, Beans and Rice
2 T olive oil
1 onion diced
3 large cloves garlic minced
1 can (14.5 oz) diced tomatoes
2 cups soup stock
1 can white beans, drained and rinsed
1 t dried basil, fresh would have been better
1 T honey
salt and pepper to taste
1 large handful coarsely chopped fresh spinach
1 cup cooked brown rice
pumpkin seeds to garnish
Heat oil in large pot. Saute onion and garlic with salt until soft. Add tomatoes, stock, beans, basil, honey and pepper. Simmer for 10 – 15 minutes. With an immersion blender blend until smooth. Add spinach and simmer for another couple of minutes. Add rice and stir until heated through. Sprinkle pumpkin seeds as a garnish. YUM!

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