Cream Of Tomato Soup With Rice

• 3/4 to 1-1/2 cups raw rice (brown or white)
• 1 tablespoon olive oil
• 6 scallions
• 3/4 cup fresh basil leaves
• 2 (28-oz. each) cans diced tomatoes
• 1 (14-1/2 oz.) can chicken broth
• 2 teaspoons sugar
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (12-oz.) can evaporated milk
• 3/4 teaspoon cornstarch
• 1/2 teaspoon baking soda
• 1 (15-oz.) can cannellini (white kidney) beans

1. Cook the rice.
2. Rinse the basil and scallions. Thinly slice the scallions. Chop basil; put aside about a quarter of it to stir in at the end.
3. Heat oil in 4- to 6-quart pot. Add scallions and basil; cook until soft.
4. Stir in tomatoes, broth, sugar, ginger, nutmeg, and salt.
5. Bring to boil over medium heat. Simmer, covered, 7 minutes.
6. Put soup through blender until smooth.
7. Combine milk, cornstarch, and baking soda. Add to soup. Bring to simmer. Cook 3-5 minutes until slightly thickened.
8. Rinse the beans in a colander and drain.
9. Add beans and cooked rice to soup. Heat through.
10. Stir in basil and serve.
11. (Note: I omit the sugar.)
12. Fat: 4 grams/17%
13. Calories: 218
14. Carbohydrate: 36 grams
15. Protein: 11 grams
16. Sodium: 698 mg

rice, olive oil, scallions, fresh basil, tomatoes, chicken broth, sugar, ground ginger, ground nutmeg, salt, milk, cornstarch, baking soda, cannellini

Taken from www.epicurious.com/recipes/member/views/cream-of-tomato-soup-with-rice-50101287 (may not work)