1/2 cup olive oil 1 large yellow onion, chopped 6 cups vegetable or chicken broth 2 cups white wine 1 bouquet garni (sprigs of thyme, oregano, and bay leaf, tied together in cheesecloth) salt and pepper to taste 2 carrots, sliced julienne style 1 red pepper, sliced julienne style 1 zucchini, diced 16 spinach leaves, finely chopped 1/2 cup pitted olives (black or green) 1/2 cup Italian rice or equivalent grated Parmesan or Romano cheese, as garnish
Pour olive oil into large soup pot and saute onion slightly for about 2 minutes over medium heat.
Add broth, wine, bouquet garni, salt, and pepper and bring soup to boil. Reduce heat to low-medium. Add carrots, pepper, zucchini, spinach, and olives. Cover pot and cook slowly for 1 hour.
Add rice and more broth or water if necessary, and simmer soup 15 to 20 minutes more. Remove bouquet garni. Serve hot and garnish each bowl with grated cheese.
Recipe Source: "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourrette