Tomato And Red Rice Soup (low Fat)

Total Time: 1 hr Preparation 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

Recipe

• 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.