Spinach and Rice Soup (for St. Patrick's day)

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Thursday, January 01, 2004

Categories:

Holiday Fare/Appetizers-Side Dish

Yield:

10 servings

Ingredients:

6 cups chicken broth1 can cream of celery soup (reduced sodium, fat)
3/4 soup can milk
2 Tbsp parsley flakes
1 Tbsp dried onion flakes
1/2 tsp pepper
2 cups instant brown rice
1 (10-oz) pkg frozen chopped spinach, thawed, drained

Directions:

Combine the broth, soup, milk, parsley flakes, onion flakes, and pepper in a
4-qt saucepan and mix well. Stir in the rice and spinach. Bring to a simmer,
stirring occasionally. Simmer, covered, for 5 minutes or until the rice is
tender, stirring occasionally. Ladle into soup bowls.

Nutrition Facts:

140 calories, less than 3 g fat, dietary fiber 1 g

Source:

Julie Free, RD/LD, Saint Francis Hospital, e-mail jafree@saintfrancis.com