Asparagus and Spinach Soup

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  • 1 pound asparagus
  • 1 TBS. olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup long grain white rice
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups vegetable broth
  • 1 cup water
  • 1 cup chopped fresh spinach
  • 1/2 cup grated Romano cheese
  • Hot sauce (optional)

Cut off 1 inch from the end of each asparagus spear. Peel bottom of stems to remove tough parts and chop into pieces.
Heat oil in a pot over medium heat and add onion, celery and asparagus pieces.
Cook about 5 minutes until softened. Add rice, seasoning, salt and pepper and stir to coat rice with oil.

Recipe by Todd Hall, Duerden’s Appliance