South American Vegetable and Rice Soup

½ teaspoon extra-virgin olive oil

1 onion, roughly chopped

4 garlic cloves, minced

1 teaspoon oregano

¼ teaspoon ground allspice

½ teaspoon ground cumin

4 cups low-sodium vegetable stock

4 fresh husked tomatillos (can substitute green or red tomatoes)

1 (14.5 oz.) can diced tomatoes;

1 cup canned black beans, drained and rinsed

½ cup frozen corn kernels

1 medium green zucchini or yellow squash, halved and then sliced in halfmoons

½ teaspoon chipotle or cayenne pepper

¼ teaspoon salt

1 cup cooked brown rice

2 tablespoons fresh cilantro (optional garnish)