Provencal Tomato Rice Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 onions, chopped
• 1 carrot, diced
• 1 celery rib, chopped
• 3 garlic cloves, pressed
• 2 teaspoons orange zest
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fennel seed, crushed
• 2 tablespoons tomato paste
• 3 cups water
• 1 (28 ounce) can tomatoes, petite diced
• 1 1/2 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon granulated sugar
• 1/4 cup rice
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons fresh basil, chopped

Recipe

• 1 in a large saucepan over medium heat, saute onions, carrot, celery, garlic, orange zest, thyme and fennel seed for 5 minutes, until the vegetables start to become tender.
• 2 add tomato paste and water, whisking until the tomato paste is fully incorporated.
• 3 stir in the canned tomatoes, chicken stock, salt, pepper, sugar and rice. simmer for 15-20 minutes, until rice is tender.
• 4 stir in parsley and basil.
• 5 serve hot.