Ingredients
1/2 Tbsp. olive oil
1 large onion, chopped
6 cups veggie or chic broth
2 cups white wine
1 bouquet garni (sprigs of favorite herbs tied into bundle or in cheesecloth – usually thyme, bayleaf, oregano, basil)
salt and pepper to taste
2 carrots, julienne
1 red pepper, julienne
1 zucchini, diced
1 bunch of spinach, torn or loosely chopped
1/2 cup olives, (pitted, green or black) cut in half or quartered
1/2 cup Italian rice (orzo or the like)
Grated cheese as a topper (Parmesan, Romano, mozzarella, etc.)
Preparation
Heat the oil in large pot and sauté the onion for a couple of minutes. Don’t brown. Add the broth, wine, herbs, salt and pepper and bring to a boil. Reduce to a low-medium heat. Add the veggies and olives. Cover and cook for about 1 hour. Add the rice and more liquid if needed. Simmer for about 10 to 15 minutes to cook the rice/pasta. Remove the bouquet garni and serve hot with grated cheese.
