1½ Cups cooked
1 Small onion, chopped
3-4 Cloves garlic,
crushed and minced
1½ Cups firmly
packed fresh spinach leaves, chopped
1 Tablespoon olive
¾ Cup corn
¼ Cup short
grain brown rice
3 Cups Real
3 Cups water
2 Tablespoons fresh
Italian parsley, chopped
2 Scallions, chopped
1 Small bay leaf
1 Celery stalk,
Salt and freshly ground
Red pepper flakes
Grated Romano cheese
1. In a large soup pot, heat the olive
oil. Add the onion, scallions,
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celery and garlic. Sauté until all the vegetables become limp.
the soup pot add the chicken broth, water, chick peas, brown
rice, parsley, salt, black pepper, bay leaf and red pepper flakes.
Bring the soup pot to a boil.
3. Cover and simmer for 30 minutes. Add
the corn kernels and
chopped spinach leaves. Return the soup to a boil and
simmer covered for another 15 minutes.
and garnish with Romano cheese.