Basil Rice Soup – Minestra Di Riso E Basilico

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/4 cup chopped fresh basil
• 3/4 cup uncooked long-grain rice
• 1 1/2 cups chopped tomatoes
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup shredded parmesan cheese

1. Heat oil in 4-quart Dutch oven over medium-low heat. Stir in garlic, celery, onion, carrot and basil. Cover and cook 10 minutes, stirring occasionally.
2. Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally. Stir in remaining ingredients except cheese.
3. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Serve with cheese.

olive oil, garlic, celery, onion, carrot, fresh basil, longgrain rice, tomatoes, chicken broth, water, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/basil-rice-soup-minestra-di-riso-e-basilico-330051 (may not work)