Lucia's Rice, Celery & Potato Soup. |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From my late Grandmother who lived in Italy during WWII. I remember her making this often. Simple ingriedients, but it tastes good. Sprinkle with good cheese if you like. I like crushed red pepper. My mother sometimes adds a head of califlower to this. Ingredients:
12 ounces crushed tomatoes with basil |
6 large fresh basil leaves, chopped (or more) |
1 large onion |
1/2 stalk celery (use tender insides) |
3 large potatoes, peeled and cut into 1/2 in. squares |
6 tablespoons olive oil |
salt |
8 cups water |
2 cups white rice (wash first to get rid of starch) |
Directions:
1. Make your sauce first-chop onion & saute in oil.
2. Place water , potatoes, celery to boil.
3. Cook for 10 minutes, than add 2 cups of rice. Stir often. Once rice soft and cooked, add tomatoe sauce and serve. This should look a little thicker that a regular soup. Serve at once.
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