1 medium onion, chopped
2 medium carrots, thinly sliced
1/4 cup chopped parsley
4 tablespoons oil
1 clove garlic, minced
8 to 10 spinach leaves, stemmed, cut up
1 (16 ounce) can tomatoes, crushed
grated Parmesan cheese
1 teaspoon sugar (optional)
1 (10 ounce) can chicken broth
1 can water
1/2 cup long-grain rice
1 bay leaf
1/2 teaspoon each basil and oregano
1/2 teaspoon black pepper
Saute the onion, carrots and parsley in oil, add garlic and cook 1 to 2 minutes longer.
Stir in remaining ingredients.
Bring to a boil.
Reduce heat, simmer covered 40 minutes.
Stir occasionally.
Transfer to serving bowls.
Serve with grated parmesan cheese.
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