Harvest Rice and Vegetable Soup
- Ethnicity: American
- Base: Vegetable
- Course: Entree
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 1 T | olive oil |
| 1 c | onion, chopped |
| 2 clv | garlic, chopped |
| 1 1/4 c | carrots, sliced |
| 1/4 c | fresh fennel, finely chopped |
| 6 c | beef broth |
| 1 2/3 c | canned diced tomatoes |
| 1 1/2 t | basil leaves |
| 1 1/4 c | celery, sliced |
| 2/3 c | California Calrose Rice, medium grain |
| 4 t | basil pesto sauce |
Directions:
1| Heat oil in a large stockpot. Add onion and garlic and cook for 5 minutes to soften.
2| Add carrots, fennel, broth, tomatoes and basil to the pot and simmer, covered, for 30 minutes.
3| Add celery and rice and simmer, uncovered, for 30 minutes more.
4| Top each bowl with a teaspoon of pesto sauce before serving. Serve within 2 hours.
NOTE: If soup becomes too thick after standing, add additional beef broth.