Contributed by Angela Cleveland (Recipe adapted from “All Recipes” at www.allrecipes.com)

Ingredients

6 C Vegetable stock
1 Onion, chopped
1 Carrot, sliced
2 stalks Celery, sliced
1/3 C uncooked white Rice
1 1/3 C fresh Spinach or Kale, washed and chopped
1 1/3 C Butter lettuce - rinsed, and torn into small pieces
1 1/3 C chopped fresh Parsley
Salt to taste
Ground black pepper to taste
1 pinch cayenne pepper

Instructions

In a saucepan, cook the stock, onion, carrot, celery and rice for 35 minutes. Keep covered until rice is soft. Place spinach or kale, lettuce, and parsley in another saucepan. Cover with water and bring to a quick boil. Drain immediately, and add to soup. Season with parsley, salt, black pepper and cayenne pepper. Mix in blender until smooth. May be thinned with more broth.

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