Guest guest Posted February 27, 2002 Report Share Posted February 27, 2002 * Exported from MasterCook * Tomato-Rice Soup Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 47 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 1 medium chopped onion -- (about 6 ounces) 4 ounces chopped carrots -- (about 2 small) 1 stalk celery -- chopped 4 garlic cloves -- finely chopped 1 1/2 pounds ripe tomatoes peeled and seeded and coarsely chopped 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano Salt and freshly ground black pepper -- to taste 6 cups vegetable broth -- preferably Basic Vegetable Broth (see separate recipe) OR low-sodium canned broth 1 bay leaf 1/2 cup arborio or long-grain white rice Chopped fresh basil -- (optional) Mint -- (optional) Parsley -- (optional) MAKES 6 SERVINGS There are many, many versions of this popular soup combo throughout the Mediterranean. Some purée the tomato soup base before adding the rice, while most leave it chunky. I prefer mine puréed, but if you like yours on the chunkier side, purée just half the soup base, or skip the step altogether. Also, you can use brown rice instead of the refined white varieties to make this soup even healthier, but increase the final cooking time by about fifteen minutes. Heat the oil in a medium stockpot over medium-low heat. Add the onion, carrots, and celery; cook, stirring occasionally until the vegetables are softened about 10 minutes. Add the garlic and increase the heat to medium; cook, stirring, for 1 minute. Add the tomatoes, thyme, oregano, salt, and pepper; cook over medium heat, stirring frequently for 10 minutes. Add the broth and bay leaf to the pot; bring to a boil over medium-high heat. Reduce the heat, cover, and simmer gently 30 minutes, stirring occasionally. Remove the bay leaf. Working in batches, transfer the mixture to a food processor fitted with the metal blade or to a blender; process or blend until fairly smooth. Return to a clean stockpot. Bring to a boil over high heat and add the rice. Reduce the heat, cover, and simmer gently until the rice is cooked through but not mushy, 15 to 20 minutes. Garnish with the basil, if using, just before serving. Advance Preparation: The soup can be held, covered, over very low heat for 1 hour before serving. The soup can be stored, covered, in the refrigerator for up to three days. Reheat over low heat. The rice will have absorbed additional broth, so you will need to add more broth or water, and the grains will no longer be cooked al dente. Per Serving: Calories 191, Protein 14 g, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 24 g, Dietary Fiber 7 g, Sodium 543 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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