Ingredients:
1 Tblsp Olive oil
1 large onion, chopped
1 cup finely chopped celery
1 medium carrot, sliced
8 cups chopped unpeeled tomatoes
1 roasted red peper chopped
8 cups chicken broth
1/4 cup uncooked short-grain rice
1/2 teaspoon salt
1/4 cup chopped basil
1/4 cup chopped parsley
freshly ground black pepper, to taste
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Preparation:
In a saucepan, sauté onion, celery and carrots in oil until softened but not browned.
Add tomatoes and a small amount of chicken broth.
Simmer for 15 minutes.
Add remaining chicken broth, roasted red pepper and rice. Season with salt and pepper. Simmer 20 to 30 minutes.
Add fresh herbs and cook another 10 minutes.
If desired, blend a few cups of soup and add back to the mixture for a thicker soup.
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