Today's Tasty Treat was something that I whipped up on Sunday for two reasons. The first was because I had extra brown rice and quinoa from Saturday night's dinner and the second was because I was SOOOOO cold! (I'm officially OVER winter, BTW).
Since my rice was already cooked, I needed to revamp this recipe slightly. I did so by adding my leftover brown rice and quinoa at the same time as the spinach. I also felt it necessary to tweak some of the ingredients by replacing the vegetable broth with "low sodium" broth and organic tomato puree for the regular tomato puree.
Making those substitutions kept the soup low in sodium and high in taste :)
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