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Basil Rice Soup

Serves: 6
Total Calories: 554

Ingredients

2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1/4 cup chopped fresh basil leaves
3/4 cup uncooked regular long grain rice
2 medium tomatoes, chopped (1 1/2 cups)
4 cups chicken broth
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Romano cheese

Directions:

1. Heat oil in Dutch oven over medium-low heat. Cover and cook garlic, celery, onion, carrot and basil in oil 10 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally.
2. Stir in remaining ingredients except cheese. Heat to boiling reduce heat. Cover and simmer bout 20 minutes or until rice is tender. Top each serving with cheese.

1 SERVING: Calories 185 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 5mg Sodium 990mg Carbohydrates 25g (Dietary Fiber 1g) Protein 7g.

Nutritional Facts:

Serves: 6
Total Calories: 554
Calories from Fat: 79

This Basil Rice Soup recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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