Tomato and White Bean Soup

• 1 small white onion
• 1 tablespoon olive oil
• 1 (32 ounce) can diced tomatoes with juice
• 3 garlic cloves
• 2 teaspoons italian seasoning
• 14 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1 tablespoon chicken base
• 4 cups water
• 1 cup cooked brown rice
• 14 ounces white beans
• 4 cups fresh spinach
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 -3 tablespoons shredded parmesan cheese

1. Heat olive oil over medium heat in a 6 quart stock pan or dutch oven.
2. Chop or mince onions.
3. Press or mince garlic.
4. Add onions to pan and cook until clear.
5. Add minced garlic, being careful not to burn.
6. Create a clear spot on bottom of pan, add red pepper flakes and toast.
7. Stir all together and add salt, italian seasoning.
8. Create a clear spot on bottom of pan, add tomato paste and toast.
9. Add diced tomatoes, water, and chicken base.
10. Stir.
11. Simmer for 20 minutes.
12. Taste for seasoning.
13. Add salt and pepper to taste.
14. Add white beans and brown rice.
15. Warm for 5-10 minutes.
16. 5 minutes before serving, add fresh spinach.
17. Stir.
18. When wilted, serve with Parmesan (optional).

white onion, olive oil, tomatoes, garlic, italian seasoning, red pepper, tomato paste, chicken base, water, brown rice, white beans, fresh spinach, pepper, salt, parmesan cheese

Taken from www.food.com/recipe/tomato-and-white-bean-soup-519322 (may not work)