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1. **Prepare the Vegetables:**
Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
2. **Add the Tomatoes and Broth:**
Stir in the diced tomatoes (with their juices), vegetable broth, dried oregano, basil, salt, and pepper. Bring the mixture to a simmer. If you like your soup a bit sweeter to balance the acidity of the tomatoes, add a tablespoon of sugar. Stir to combine all the ingredients.
4. **Add the Rice:**
Once the soup has simmered, add the cooked rice to the pot and stir it in. Continue to cook for an additional 5 minutes, allowing the rice to heat through and absorb the soup’s flavors.
5. **Serve:**
Taste the soup and adjust the seasoning with more salt or pepper if necessary. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
### Why You’ll Love This Recipe:
– **Comforting & Filling:** The combination of rice and vegetables creates a hearty, satisfying soup that can be enjoyed as a main course or side.
– **Quick & Easy:** With just a few basic ingredients, this soup comes together in under 40 minutes, making it perfect for busy weeknights or last-minute meals.
– **Customizable:** You can easily adjust this recipe based on what you have on hand or your dietary preferences.