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Cook'n with Betty Crocker 
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Basil Rice Soup |
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Serves: 6 Print this RecipeFresh basil adds such a nice flavor to this soup. Any aromatic rice, such as basmati or jasmine, can be used for the regular long-grain rice. 2 tablespoons olive oil or vegetable oil 2 cloves garlic, finely chopped 2 medium stalks celery, chopped (1 cup) 1 medium onion, chopped (1/2 cup) 1 medium carrot, chopped (1/2 cup) 1/4 cup chopped fresh basil leaves 3/4 cup uncooked regular long grain rice 2 medium tomatoes, chopped (1 1/2 cups) 4 cups chicken broth 1 cup water 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup grated Romano cheese 1. Heat oil in Dutch oven over medium-low heat. Cover and cook garlic, celery, onion, carrot and basil in oil 10 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally. 2. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer bout 20 minutes or until rice is tender. Top each serving with cheese. 1 SERVING: Calories 185 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 5mg; Sodium 990mg; Carbohydrates 25g (Dietary Fiber 1g); Protein 7g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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