Rice and endive soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked rice |
| 1½ | cup | Chopepd onions |
| 2 | eaches | Celery stalks, sliced |
| 2 | smalls | Carrots, peeled & cut into half moons |
| 3 | tablespoons | Olive oil |
| 3 | cups | Vegetable stock |
| 10 | eaches | Ripe plum tomatoes, chopped, or 28 oz can whole plum tomatoes, crushed |
| 1 | each | Head curly endive, chopped |
| ½ | cup | Chopped fresh parsley |
| 1½ | tablespoon | Chopped fresh basil |
| Salt & pepper | ||
Directions
Cook the rice.
Meanwhile, saute the onions, celery & carrots in the olive oil till tender. Add the stock & tomatoes & endive. Simer for about 15 minutes. Stir in the cooked rice. Add parsley & basil. Season with salt & pepper to taste.
"Sundays at Moosewood Restaurant Cookbook"