I first posted this recipe in January of last year, and since it is again soup weather, I thought it would be great for a repost. Both dried and fresh Provencal herbs enhance tangy tomatoes in this wonderfully flavored soup. Rice cooked directly in the vegetable broth gives off just enough starchiness to thicken the consistency.
Ingredients:
3 tablespoons olive oil
2 onions, chopped
1 carrot, diced
1 rib celery, chopped
3 cloves garlic, pressed
2 teaspoons orange zest
½ teaspoon dried thyme
½ teaspoon fennel seeds, crushed
2 tablespoons tomato paste
3 cups water
1 28oz can petite-diced tomatoes
1 ½ cups chicken stock
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon granulated sugar
¼ cup white rice
1 tablespoon fresh parsley, chopped
2 tablespoons fresh basil, chopped
Preparation:
In a large saucepan over medium heat, sauté onions, carrot, celery, garlic, orange zest, thyme, and fennel seed for 5 minutes, until the vegetables start to become tender. Add tomato paste and water, whisking until the tomato paste is fully incorporated. Stir in canned tomatoes, chicken stock, salt, pepper, sugar, and rice. Simmer for 15-20 minutes, until rice is tender. Stir in parsley and basil and serve hot.
Makes 8 servings.
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