Rice and tomato soup
Instructions
Blanch tomatoes in boiling water, Peel and chop finely.
Thin slice the onion and celery; chop the parsley.
Saute onion and celery in 1 Casserole with garlic and oil, then add the tomatoes, salt, Cook for 5 minutes, add the broth and bring to a boil.
Add the rice and cook al dente; remove the garlic and remove from heat.
Serve the soup, powdered with the chopped parsley.
Ingredients and dosing for 4 persons
- 200 g of parboiled uncut
- 500 g of perini tomatoes
- 3 ribs of celery
- Chopped parsley
- 1/2 onion
- 1 clove of garlic
- 125 cl of broth
- Olive oil extra virgin
- Salt