Today seemed a good day to make soup. I looked through several cookbooks and stumbled across a recipe for Greek soup made with chickpeas and spinach. Since I didn't have chickpeas, I decided to use cannellini beans. I used some of the herbs in the recipe, but quickly changed the entire recipe!
1 large onion, diced
4 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
2 tsp salt
2 tsp pepper
1 clove garlic crushed
1 tsp ground coriander
zest of one lemon
juice of one lemon
Cook onion in 6 tablespoons olive oil until tender, add other ingredients and cook for a few minutes.
I cheated and used canned beans (2 15 oz cans)
3 cups homemade chicken stock
9 oz baby spinach leaves
1/2 cup medium grain rice
2 cups water
3 Roma tomatoes diced
Add all of the beans except 1/2 cup to the onion mixture. Add the chicken broth and let simmer while spinach is chopped. Puree 1/2 cup beans and 1/2 cup water and add to the pot. Add chopped spinach, 2 cups water and 1/2 cup medium grain rice to pot. Cover and simmer until rice is tender. Add more water depending on constancy desired. Top each serving with diced Roma tomatoes.