Tomato Rice Soup Italian Style
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned peeled tomatoes||28 Ounce (1 Can)|
|Chicken broth/Basic chicken stock||1 1⁄2 Cup (24 tbs)|
|Crumbled dried marjoram||1⁄2 Teaspoon|
|Crumbled dried sweet basil||1⁄2 Teaspoon|
|Long grain rice||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Melt butter in large saucepan; saute onion and celery until limp.
Combine tomatoes, broth, onion, and celery, and butter in blender jar; blend until smooth.
Pour back into saucepan.
Add marjoram, basil, sugar, salt, and pepper; bring to boil over moderate heat.
Add rice; stir well.
Cover; reduce heat to low.
Simmer 15 to 20 minutes, until rice is tender.