Rice soup
Rice soup
Rice soup
5
1
Stefano Moraschini
Scald the tomatoes, Peel and cut into small pieces.
Finely chop onion and celery and chop a sprig of parsley.
Saute garlic, onion and celery in 4 tablespoons oil then add the tomatoes, season with salt and cook for 5 minutes.
Pour the broth and bring to a boil.
Throwing rice in broth and bring it to cooking.
Remove the garlic and serve the soup sprinkled with parsley.
Calories calculation
Calories amount per person:
640
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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