Provencal Tomato Rice Soup

Found this on the About.com French page. I thought it sounded good. The author suggests to serve it as a first course with a medium-acid red wine.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 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

Directions

1. 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.
2. Add tomato paste and water, whisking until the tomato paste is fully incorporated.
3. Stir in the canned tomatoes, chicken stock, salt, pepper, sugar and rice. Simmer for 15-20 minutes, until rice is tender.
4. Stir in parsley and basil.
5. Serve hot.