Ingredients:
- 1 cup white rice
- 6 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: grated Parmesan cheese for serving
Instructions:
- Prepare the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Cook the Rice:
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevent the soup from becoming too thick.
- Add the rinsed rice to the pot with the vegetables.
- Simmer the Soup:
- Pour in the chicken or vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for 20-25 minutes, or until the rice is tender.
- Season and Serve:
- Stir in the chopped parsley, and add salt and pepper to taste.
- Continue to simmer for an additional 5 minutes.
- Serve hot, with a sprinkle of grated Parmesan cheese if desired.
This soup is a staple during the colder months and is perfect for when you need something warm and filling without too much fuss. It’s also highly customizable; you can add other vegetables, proteins like chicken or tofu, or adjust the herbs to suit your taste. Enjoy your cooking!
