Toasted Rice Soup with Parmesan Spinach

Rice soup is a comfort food.
Toasting the rice makes this
plain soup taste fantastic.
I made this recipe including
some spinach, it's a good one!

Ingredients:
1 cup long-grain white rice
2 cups chopped fresh spinach leaves
2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1/8 teaspoon cayenne
6 cups vegetable stock or canned broth
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Directions:
Preheat oven to 350 degrees F.
Place rice in a shallow baking pan and toast,
stirring occasionally, until golden brown, 8 to 10 minutes.
In a large soup pot, heat olive oil over medium-high heat.
Add onion and cook, stirring frequently,
until golden, about 5 minutes.
Stir in garlic, salt, nutmeg, cayenne,
vegetable stock, and rice and bring to a boil.
Reduce heat to low, cover,
and simmer until rice is tender, about 12 minutes.
Stir in spinach, Parmesan cheese, and lemon zest,
simmer until spinach is wilted, about 3 minutes longer, and serve.