PROVENCAL TOMATO RICE SOUP

Provencal Tomato Rice Soup image

Provided by HeatherN

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

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3 tablespoons olive oil
2 onions, chopped
1 carrot, diced
1 celery rib, chopped
3 garlic cloves, pressed
2 teaspoons orange zest
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed, crushed
2 tablespoons tomato paste
3 cups water
1 (28 ounce) can tomatoes, petite diced
1 1/2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon granulated sugar
1/4 cup white rice
1 tablespoon fresh parsley, chopped
2 tablespoons fresh basil, chopped

Steps:

In a large saucepan over medium heat, saute onions, carrot, celery, garlic, orange zest, thyme and fennel seed for 5 minutes, until the vegetables start to become tender.
Add tomato paste and water, whisking until the tomato paste is fully incorporated.
Stir in the canned tomatoes, chicken stock, salt, pepper, sugar and rice. Simmer for 15-20 minutes, until rice is tender.
Stir in parsley and basil.
Serve hot.

Nutrition Facts : Calories 124.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 1.4, Sodium 259.4, Carbohydrate 15.9, Fiber 2.4, Sugar 6, Protein 3.1