When I was sick with a raging head cold, my husband came up with this version of the classic "Jewish penicillin." The combination sounds odd, but it truly worked; the gingery broth soothed my nose and throat and the vegetables made me feel nourished and restored. —Susan Axelrod/Spoon & Shutter
freshly ground black pepper, or more to taste
In This Recipe
Place ginger and carrots in a blender (or food processor) with 1/2 cup chicken broth. Blend until pureed, while keeping some texture.
Transfer the ginger/carrot mixture to a medium size pot and add the rest of the chicken broth. Add mushrooms, beans, salt and pepper; bring to a simmer over medium heat-high heat. Reduce heat to medium-low and simmer for 15 minutes.
Taste for seasoning, adding salt and pepper if needed; add rice and cook for 5 minutes to warm the rice. Add spinach; stirring until spinach is wilted.