Steps:
- In a 3-quart saucepan, heat the olive-oil and saute the garlic and onion for 3-5 minutes, until soft. Ass the broth and tomatoes, and bring to a simmer. Ass the rice and simmer for 20 minutes. Add the spinach and cheese and stir well. Heat until the soup is serving temperature. Season with salt and pepper to taste, and serve.
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