Ingredients
| Item |
Amt |
| olive oil |
2 tbsp |
| onion, diced |
1 |
| carrots, diced |
2 |
| celery stalks, diced |
2 |
| garlic, minced |
3 cloves |
| broth |
6 cups |
| crushed tomatoes |
1 can / (1/4 oz) |
| chopped vegetables (green beans, zucchini, etc.) |
2 cups |
| salt |
1 tsp |
| Black pepper |
to taste |
| Parsley |
to taste |
| cooked rice |
1 cup |
Method
1
SAUTÉSauté onion, carrot, celery 8 minutes; add garlic 30 seconds.
2
ADDAdd broth and tomatoes; simmer 10 minutes.
3
ADDAdd vegetables; simmer 10–15 minutes until tender.
4
STIRStir in cooked rice before serving.
5
SEASONSeason and finish with parsley.
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Time
50 minutes
Serves
Serves 6
Level
Medium
Ingredients
-
2 tbsp
olive oil
-
1
onion, diced
-
2
carrots, diced
-
2
celery stalks, diced
-
3 cloves
garlic, minced
-
6 cups
broth
-
1 can / (1/4 oz)
crushed tomatoes
-
2 cups
chopped vegetables (green beans, zucchini, etc.)
-
1 tsp
salt
-
to taste
Black pepper
-
to taste
Parsley
-
1 cup
cooked rice
Method
- Sauté onion, carrot, celery 8 minutes; add garlic 30 seconds.
- Add broth and tomatoes; simmer 10 minutes.
- Add vegetables; simmer 10–15 minutes until tender.
- Stir in cooked rice before serving.
- Season and finish with parsley.
Notes
Soups taste better the next day—cool quickly and refrigerate.
