Vegetable Rice Soup

Well, I'm 40.  I guess I need to get used to saying it.  While the last year felt like mid-life crisis craziness, it also served as a good life wake-up call:  I'm eating healthier than ever before, I'm working out more regularly, and I celebrated my birthday in a bikini in Mexico...with my husband, two kids, and 25 friends.  Pretty amazing.  So I'll keep eating my soup for dinner in hopes of 40 more bikini years. I can switch to a one-piece at 80.  ;)

My mother-in-law recently gave me a veggie soup tip, and that is to brown the onion, carrot and celery for a good 20-30 minutes before doing anything else.  It makes such a huge difference in the flavor of the broth.  You can use any veggies for this soup, really.  It's a clean out the fridge type of deal.  I don't think I've ever made the same vegetable soup twice.  But, if you really need some suggestions, here you go...

3 Tablespoons EVOO
1 large organic onion, finely chopped (use processor for speed)
3 organic celery ribs, finely chopped
3 medium organic carrots, finely chopped
4 cups organic vegetable broth
2 cups water
1 14oz can organic diced tomatoes
1 bunch organic brocolini, chopped
2 ears of organic corn, kernels removed
(other options: green beans, zucchini, kale, etc.)
1 cup organic wild rice (or brown rice, or whatever you have)
2 teaspoons oregano
2 teaspoons thyme
1 5oz bag of organic baby spinach
Salt/Pepper to taste

In a large pot, heat EVOO over medium heat.  Add onion, celery and carrots and saute for 20-30 minutes until browned but not burned.  Add in broth through thyme.  Bring to a boil, then reduce to a simmer and cook for 30-40 minutes (until rice is done).  Stir in the spinach.  Add S/P to taste.  Serve with a glass of wine and a hunk of fresh bread and I promise you won't need anything else for dinner.