- 1 tablespoon [15 g] butter
- 2 cups [500 mL] minced celery
- 1 onion, minced
- 1 bay leaf
- 1 [28-ounce / 796-mL] can tomatoes
- 6 cups [1.5 L] water
- 1/2 cup [125 mL] rice
- Salt and pepper, to taste
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- Melt butter into a large casserole; bronw together minced celery and onion.
- Add bay leaf, tomatoes with juices and water; salt and pepper.
- Brin mixture to a boil; leave to simmer for 45 minutes.
- Rinse rice under cold running water before mixing it into soup.
- Leave soup to simmer for 30 minutes more, before serving.
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