Fresh Spinach-Rice Soup with Parmesan

Place broth and onion in a large saucepan or Dutch oven and bring to boil over high heat. Stir in the rice and sprinkle generously with oregano and garlic powder. Return to a boil, reduce to low heat, cover and cook 15 to 18 minutes or until rice is tender. Remove from heat.

Stir in the spinach until just wilted. Squeeze the juice of the lemon into the soup and drizzle with oil to taste. Spoon into bowls, top with cheese, and sprinkle with black pepper to taste.

Makes 9 cups soup and 1 1/2 cups cheese total. Serves 6; 1 1/2 cups soup and 1/4 cup cheese per serving

Cook’s Note: A large onion generally weighs about 6 oz. and is about 1 1/2 cups chopped.

Cook’s Note: Cover leftover soup and refrigerate up to 2 days. The rice will cause the soup mixture to thicken overnight. May serve as a risotto when reheated or for a thinner soup-like dish, add chicken broth or water to the desired consistency.