30-Minute Turkey Soup

Recipe Ingredients

3/4 cup	120g / 4.2oz	Rice
		Salt - as needed
1 tablespoon	15ml	Olive oil
2		Celery ribs - trimmed, and cut into 1/2
2		Pared carrots - pared, and cut into 1/2
1		Onion - chopped (medium)
1		Peeled plum tomatoes - (28 oz)
10 oz	284g	Frozen chopped spinach - (thawing isn't necessary)
2 cups	292g / 10oz	Chopped cooked leftover turkey
4 cups	948ml	Turkey stock
1		Bay leaf
1/4 teaspoon	1.3ml	Thyme
1 teaspoon	5ml	Hot red pepper sauce - (to 2 tspns)
		Freshly-ground white pepper - to taste
1 tablespoon	15ml	Minced fresh basil

Recipe Instructions

Combine rice, 1/2 teaspoon salt and 1 1/2 cups water in a small pot. Bring to boil. Reduce heat to low. Cover and simmer 20 minutes or until rice is tender and water absorbed.

Meanwhile, heat olive oil in 5-quart Dutch oven. Add celery, carrots and onion and saute until tender over medium heat, about 5 minutes. Add tomato liquid from can. Chop tomatoes and add.  Add spinach, turkey, turkey stock, bay leaf, thyme, hot red pepper sauce and salt and pepper to taste. Cook over medium heat, uncovered, for 10 minutes. Remove bay leaf. Stir in basil and cooked rice.

Source:
"Lynn Thomas on the http://www.prodigy.net Food BB"

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