Ingredients
- 1 cup rice
- 6 cups stock -it called for beef broth - I used 1 container of beef stock - and 1 cup vegetable stock
- 1 14 oz can crushed tomatoes
- 1 tablespoon olive oil
- 1 onion, minced
- 4 cloves garlic, minced
- 2 carrots, thinly sliced
- 1 beet, peeled and diced
- 1/2 cup chopped pepperoni
- 1 cup uncooked small pasta (like elbow or shell)
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- salt to taste
Directions
- combine rice, broth, and tomatoes in a soup pot and bring to a boil. (I'd add the carrots and beet here too.)
- While the broth comes to a boil, heat oil in a small skillet and saute onion until softened. Add garlic and cook for another minute or 2. Add onion, garlic and remaining ingredients to the soup. Cook until vegetables are tender and pasta is cooked al dente, 10-15 minutes. (I'd probably wait to add the pasta next time until the veggies had cooked for 5-10 minutes.)
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