Tomato and Red Rice Soup (Low Fat)

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Stir in the garlic and let cook for another minute.
  • 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.).
  • Add broth and rice, and then bring to a boil. If any foam rises to the surface, skim it off.
  • 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.
  • 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.
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