Celery and Carrot Soup with Rice

Ingredients

• 1 tbsp extra virgin olive oil
• 4 celery stalks, diced
• 1 28-oz can chopped tomatoes
• 2 tbsp tomato paste
• A bouquet garni made with 2 sprigs each thyme and parsley, a bay leaf and a parmesan rind (if you have one)
• 1/4 cup chopped fresh parsley
• 1 medium onion chopped
• 4 garlic cloves, minced
• pinch sugar
• 1 tsp dried oregano
• 4 carrots diced
• salt to taste
• 1 1/2 quarts of water
• 1/2 cup short grain rice
• very thinly sliced celery, from the inner heart, for garnish (optional)
• Freshly grated parmesan cheese for serving

Preparation

Step 1

Heat the olive oil in a large heavy soup pot or Dutch oven over medium heat and add the onion, carrot and celery. Cook, stirring often, until the onion is tender, about 5 minutes. Add the garlic and 1/2 teaspoon salt. Stir together until fragrant, about one minute. Add the canned tomatoes with their liquid and the sugar. Bring to a simmer, and cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and are fragrant.

Add the water, tomato paste, salt (to taste), the bouquet garni and oregano. Bring to a boil. Reduce the heat, cover and simmer for 30 minutes. Taste and adjust seasonings. Stir in the rice, cover and simmer for 20-40 minutes, until the rice is tender (timing will depend on if you use white or brown rice). Add salt to taste and freshly ground pepper. Remove the bouquet garni. Stir in the parsley. Serve, garnishing each bowl with thinly sliced celery heart if you want some crunch and passing the parmesan at the table.