Mussel Rice Soup

Description
Makes 8 servings

Ingredients

 * 1 cup coarsely chopped onion
 * 1 tablespoon butter or margarine
 * 3 ribs celery, sliced
 * 1/2 cup uncooked rice
 * 1/2 teaspoon salt
 * 1/2 teaspoon basil
 * 1/4 teaspoon ground black pepper
 * 5 cups chicken broth
 * 2 medium tomatoes, peeled and chopped
 * 2 4-ounce cans mussels*, drained
 * 2 cups torn fresh spinach

Directions
Cook onion in butter in Dutch oven or large skillet until tender crisp, about 3 minutes. Add celery; cook 1 minute. Add rice, salt, basil, pepper and broth. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in tomatoes and mussels; simmer 5 minutes or until rice is tender. Add spinach leaves. Serve immediately.