Prep 10 mins
Cook 25 mins
From my late Grandmother who lived in Italy during WWII. I remember her making this often. Simple ingriedients, but it tastes good. Sprinkle with good cheese if you like. I like crushed red pepper. My mother sometimes adds a head of califlower to this.
- 12 ounces crushed tomatoes with basil
- 6 large fresh basil leaves, chopped (or more)
- 1 large onion
- 1⁄2 stalk celery (use tender insides)
- 3 large potatoes, peeled and cut into 1/2 in. squares
- 6 tablespoons olive oil
- 8 cups water
- 2 cups white rice (wash first to get rid of starch)
- Make your sauce first-chop onion & saute in oil.
- Place water , potatoes, celery to boil.
- Cook for 10 minutes, than add 2 cups of rice. Stir often. Once rice soft and cooked, add tomatoe sauce and serve. This should look a little thicker that a regular soup. Serve at once.
This is a harty winter soup, that my son loves!!! I sprinkle it with parmeasan cheese (romano has a stronger taste,that he does not like) and place some oyster crackers in center & I have a wonderful, cheap, quick winter soup!!!