1large leeksliced (white and tender green parts only)
1large carrotdiced
1cupfrozen corn
1cupfrozen chopped spinachsee note
15ouncecan diced tomatoes
32ouncesvegetable stock
1leafbay leaf
1 1/2teaspoonkosher salt
1/2cuplong grain white rice
1/4cupgrated Parmesan cheesefor garnish
1tablespoonchopped parsleyfor garnish
Instructions
Heat the olive oil in a large pan over medium heat. Add the onions and cook them for about five minutes, or until they start to release their moisture.
Add the red pepper flakes, Italian seasoning, and garlic. Stir and cook it all for a couple of minutes. Add the leek, carrot, corn, and chopped spinach and stir it all together.
Add the tomatoes, vegetables stock, 1/2 cup of water, bay leaf and salt. Give it a stir to combine and then raise the heat and bring the soup to a boil.
Add the rice and lower the heat so that the soup is simmering. Cook the soup and rice for about 20 minutes, stirring occasionally, or until the rice is tender.
Serve the soup garnished with the grated cheese and chopped parsley.
Notes
Instead of buying a block of frozen spinach look for bagged frozen spinach and it will be easier to measure out one cup.