Mussel Rice Soup

Description
Makes 8 servings

Ingredients

 * 1 cup coarsely chopped onion
 * 1 tablespoon butter or margarine
 * 3 ribs celery, sliced
 * ½ cup uncooked rice
 * ½ teaspoon salt
 * ½ teaspoon basil
 * ¼ teaspoon ground black pepper
 * 5 cups chicken broth
 * 2 medium tomatoes, peeled and chopped
 * 2 x 4-ounce cans mussels, drained
 * 2 cups torn fresh spinach

Directions

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