Tomato and Red Rice Soup (Low Fat)

~*Miss Diggy*~'s Note:

Red rice has a firm texture and a nutty flavor. You can use brown rice if you cannot find red rice.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery, finely chopped
• 3 -4 garlic cloves, finely chopped
• 2 lbs fresh ripe tomatoes, peeled, and finely chopped, and seeded if you can
• 1 bay leaf
• 1/2 cinnamon stick (optional)
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 teaspoon oregano
• 1 tablespoon brown sugar
• 1/2 teaspoon cayenne pepper
• 6 1/2 cups chicken broth
• 1/2 cup red rice or 1/2 cup brown rice
• 1 tablespoon chopped fresh oregano
• salt and pepper
• freshly grated parmesan cheese, to garnish

Directions:

1. Heat the oil in a pot, and add the onion, carrot, and celery and cook until soft and beginning to brown, about 10 minutes, stirring occasionally.
2. Stir in the garlic and let cook for another minute.
3. Add tomatoes, bay leaf, cinnamon stick (if using), thyme, dried oregano, sugar and cayenne pepper, letting it cook and stirring occassionally for 5 minutes. (The tomatoes will begin to disintegrate.).
4. Add broth and rice, and then bring to a boil. If any foam rises to the surface, skim it off.
5. Once it has started boiling, lower the heat and cover, letting it simmer for 30 minutes, or until the rice is tender, adding more broth if necessary.
6. Stir in fresh oregano and season with salt and pepper, for taste. Remove bay leaf and cinnamon stick (if used) and serve with parmesan cheese sprinkled on top.