Ingredients (use vegan versions):

• 1 cup of fast cooking risotto rice (the kind I have takes 15 minutes)
• 1 can of tomato soup mixed with 1 1/2 cups water
• some frozen spinach
• about a tablespoon or more of basil
• some garlic powder
• any other spice you’d like!
• vegan parmesan cheese

Directions:

Prepare canned soup with 1 1/2 cups of
water. Mix in the risotto rice and bring to a
boil.

Add in the basil, garlic powder,
spinach and anything else you’d like. Let simmer for 15 minutes or so, being
sure to stir it from time to time so
it doesn’t get stick on the bottom.
It might appear soupy at first, but
just be sure to stir it.

Cool a bit
and serve topped with parmesan
vegan cheese…mmmmm

Serves: 2-4 depending on size

Preparation time: 20 minutes

Tags: Cheese, Soup, Spinach, Tomato, Vegan