Basil-Rice Soup

By LaurenCocch16

Ingredients

• 2 Tbsp olive oil
• 2 cloves garlic, finely chopped
• 2 medium celery stalks, chopped (1 cup)
• 1 medium carrot, chopped (1/2 cup)
• 1 medium onion, chopped (1/2 cup)
• 1/4 cup chopped fresh basil leaves
• 3/4 cup uncooked regular long-grain rice
• 2 medium tomatoes, chopped (1 1/2 cups)
• 1 carton (32 oz) chicken broth (4 cups)
• 1 cup water
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 cup grated or shredded Romano or Parmesan cheese

Preparation

Step 1

1) Heat oil in 4-qt Dutch oven over medium-low heat. Stir in garlic, celery, onion, carrot & basil.
2) Cover & cook 10 minutes, stirring occasionally.
3) Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally.
4) Stir in remaining ingredients except cheese.
5) Heat to boiling, reduce heat.
6) Cover & simmer about 20 minutes or until rice is tender.
7) Serve with cheese.