Healing Garden Soup

I'm not sure the picture does this meal adequate justice, but eating a bowl of this soup is truly like eating a colorful garden and is equally nutrient-rich.  Yay!  I made this as a first real meal after being sick for the past two days (now you know the reason for such post catch up); it has an easy smidge of kick but is warming and filled with veggie goodness.

Serves: 8+ soup bowls

1 large fennel bulb, roughly chopped
1 large onion, roughly chopped
4-5 cloves of garlic, roughly minced
4 celery stalks, roughly chopped
4 large carrots, roughly chopped
about 1.5 c. frozen chopped butternut squash
8 c. prepared veg. broth or 8 c. water (3-4 t. boullion, which is less than pkg. instructs)
3/4-1 c. short grain, brown rice (rinsed)
1 8 oz. container baby bella mushrooms, finely diced
3-4 oz. arugula
salt, pepper, red pepper

1. In a large soup pot, heat 1-2 T. of olive oil (just enough to lightly coat bottom of pot) to med.-high heat.  Then, add fennel, onion, garlic, celery, and carrots.  Flash with salt and pepper. Cook for 3 min.  Add butternut squash; cook for another 5-7 min. until onion begins to become opaque.

2. Add water and rice.  Bring to a boil; then reduce to med. low and simmer for  40 min. or so until the rice is cooked.  Stir occasionally; midway through, flash some red pepper in (about 5-6 turns of the red pepper grinder).

3.  Once rice is cooked, taste for seasoning; you should taste veggie flavors with a very slight hint of pepperiness.  Add mushroom and arugula.  Turn heat to low; serve when arugula is wilted but still green (about 3-5 min.) and everyone is ready (uhm...).