Rice And Endive Soup

Servings: 8
Ingredients:

1 c  Uncooked rice
1 1/2 c  Chopepd onions
2 ea Celery stalks, sliced
2 sm Carrots, peeled and cut into
-- half moons
3 tb Olive oil
3 c  Vegetable stock
10 ea Ripe plum tomatoes, chopped,
-- or 28 oz can whole plum
-- tomatoes, crushed
1 ea Head curly endive, chopped
1/2 c  Chopped fresh parsley
1 1/2 tb Chopped fresh basil
Salt and pepper

Cook the rice.

Meanwhile, saute the onions, celery and carrots in the olive oil till
tender. Add the stock and tomatoes and endive. Simer for about 15 minutes.
Stir in the cooked rice. Add parsley and basil. Season with salt and pepper
to taste.

\’Sundays at Moosewood Restaurant Cookbook\’

—–