BASIL RICE SOUP

2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1/4 cup chopped fresh basil leaves
3/4 cup uncooked regular long grain rice
2 medium tomatoes, chopped (1 1/2 cups)
4 cups vegetable broth
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Romano cheese (for serving)

Heat oil in Dutch oven over medium-low heat. Cover and cook garlic, celery, onion, carrot and basil in oil 10 minutes, stirring occasionally.

Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally.

Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Top each serving with cheese.

VARIATION:
For a more substantial meal-in-a-bowl, add 1 1/2 cups of cut-up cooked chicken to this soup.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Weeknight Pasta & Rice, Betty Crocker Recipe Magazine, October 1998, #143