Rice Soup Florentine

“Florentine” in cooking means spinach is involved, and this vegetarian soup puts it front and center. Brown rice, leeks, scallions, and a generous amount of garlic simmer in a light vegetable broth for a clean, nourishing bowl.

The leeks and scallions sauté together slowly until soft, which builds a mild onion sweetness as the base. Vegetable bouillon dissolved in water keeps the broth light. This isn’t a thick, creamy soup. It’s brothy and delicate, with the brown rice adding chew and the spinach adding color and a subtle earthy flavor.

Par-cooking the rice separately for 10 minutes before adding it to the soup keeps it from turning mushy. It finishes cooking in the broth, absorbing flavor as it softens.

Pro Tips

• Use quick-cooking brown rice. Regular brown rice takes 40-50 minutes and would need to be fully cooked before adding. Quick-cooking varieties par-cook in 10 minutes.
• Squeeze the frozen spinach dry. Thawed spinach holds a lot of water. Wringing it out in a towel keeps the soup from getting diluted.
• Don’t boil after adding spinach. Just heat through. Overcooked spinach turns army green and loses its fresh flavor.
• Taste the broth before serving. Bouillon varies in saltiness. Adjust with sea salt and pepper at the end.

Variations

• Egg drop Florentine: Stir a beaten egg into the hot soup in a thin stream for silky ribbons of egg throughout.
• Lemon rice soup: Add a squeeze of fresh lemon juice and lemon zest before serving for a bright, Greek-inspired twist.
• White bean Florentine: Add a drained can of cannellini beans for protein and a creamier body.