Rice and endive soup

Yield: 8 servings

Measure 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
\N \N Salt & pepper

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"

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