Tomato and Red Rice Soup (Low Fat)

• olive oil↗2 tablespoons
• onion, finely chopped↗1
• carrot, finely chopped↗1
• celery, finely chopped↗1
• garlic cloves, finely chopped↗3 -4
• fresh ripe tomatoes, peeled, and finely chopped, and seeded if you can↗2 lbs
• bay leaf↗1
• cinnamon stick (optional)↗1⁄2
• fresh thyme leaves or 1/2 teaspoon dried thyme↗1 teaspoon
• oregano↗1 teaspoon
• brown sugar↗1 tablespoon
• cayenne pepper↗1⁄2 teaspoon
• chicken broth↗6 1⁄2 cups
• red rice or 1/2 cup brown rice↗1⁄2 cup
• chopped fresh oregano1 tablespoon
• salt and pepper
• freshly grated parmesan cheese, to garnish

Step-by-step instructions

1. 1

   Heat the oil in a pot, and add the onion, carrot, and celery and cook until soft and beginning to brown, about 10 minutes, stirring occasionally.

2. 2

   Stir in the garlic and let cook for another minute.

3. 3

   Add tomatoes, bay leaf, cinnamon stick (if using), thyme, dried oregano, sugar and cayenne pepper, letting it cook and stirring occassionally for 5 minutes. (The tomatoes will begin to disintegrate.).

4. 4

   Add broth and rice, and then bring to a boil. If any foam rises to the surface, skim it off.

5. 5

   Once it has started boiling, lower the heat and cover, letting it simmer for 30 minutes, or until the rice is tender, adding more broth if necessary.

6. 6

   Stir in fresh oregano and season with salt and pepper, for taste. Remove bay leaf and cinnamon stick (if used) and serve with parmesan cheese sprinkled on top.