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Spinach Soup

Healthy and quick spinach and rice soup topped with delicious shaved parmesan cheese


  • 10 oz Frozen Chopped Spinach
  • 1/2 cup Chopped Celery
  • 1/2 cup Chopped Carrots
  • 1 Onion, medium size
  • 2 Garlic Cloves
  • 40 oz Vegetable Stock
  • 1/2 Cup Rice
  • 3 Rosemary sprigs
  • Ground Black Pepper to taste
  • Sea Salt to taste
  • Parmesan Cheese shaved


  • Heat 2 tablespoons of olive oil in a saucepan over medium heat.
  • Add carrots, celery, onion and garlic. Season with salt and pepper. Cook for 4-5 minutes.
  • Add vegetable stock, rice, rosemary sprigs and frozen spinach. Bring to a boil.
  • Cover and simmer over medium heat 10-15 minutes.
  • Remove from heat and spoon into bowls. Top with shaved parmesan cheese.


This recipe is easily adaptable to your family's taste!  Add fresh mushrooms or white beans for a heartier soup.  Substitute the vegetable stock for chicken stock if desired.  We've even made this recipe with less vegetable stock (the standard 32 oz container) and added more liquid using white wine for increased flavor.  Lastly, you could substitute the parmesan cheese for shredded mozzarella.
Keyword soup