Chik'n and Rice Soup

This is a very simple and savory soup that is easy to make and so nourishing. My husband, the resident meat eater, whipped this up tonight and it was a big hit for vegetarians and meaties alike.

Chik'n and Rice Soup

1 cup cooked brown rice

1 32 oz. box vegetable broth

2 stalks celery, chopped

1 onion, chopped

3 cloves garlic

2 carrots, chopped

2 sprigs fresh thyme

3 bay leaves

1 package extra firm tofu, drained and chopped

salt and pepper to taste

Saute onion, celery, garlic and carrot in a few tbsp olive oil until softened, about 5 minutes. Add the broth, thyme, bay, salt and pepper and simmer for about 20 minutes. Just before serving, add in cubed tofu and cooked rice. To serve: place 1/4 cup of roughly chopped fresh spinach into each bowl and top with soup.