One-Pot Vegetable Rice Soup

One-Pot Vegetable Rice Soup 2 tablespoons olive oil 1/2 large red onion, diced 1/4 teaspoon red pepper flakes 1 teaspoon dried Italian seasoning 4 cloves of garlic, minced 1 large leek, sliced (white and tender green parts only) 1 large carrot, diced 1 cup frozen corn 1 cup frozen chopped spinach (see note) 1 15 ounce can diced tomatoes 32 ounces vegetable stock 1 bay leaf 1 1/2 teaspoon kosher salt 1/2 cup long grain white rice 1/4 cup grated Parmesan cheese (for garnish) 1 tablespoon chopped parsley (for garnish) Heat the olive oil in a large pan over medium heat. Add the onions and cook them for about five minutes, or until they start to release their moisture. Add the red pepper flakes, Italian seasoning, and garlic. Stir and cook it all for a couple of minutes. Add the leek, carrot, corn, and chopped spinach and stir it all together. Add the tomatoes, vegetables stock, 1/2 cup of water, bay leaf and salt. Give it a stir to combine and then raise the heat and bring the soup to a boil. Add the rice and lower the heat so that the soup is simmering. Cook the soup and rice for about 20 minutes, stirring occasionally, or until the rice is tender. Serve the soup garnished with the grated cheese and chopped parsley. Notes Instead of buying a block of frozen spinach look for bagged frozen spinach and it will be easier to measure out one cup