Rice and Endive Soup

• 1 cup rice uncooked
• 1 1/2 cups onions chopped
• 2 each celery stalks sliced
• 2 small carrots peeled, cut into half moons
• 3 tablespoons olive oil
• 3 cups vegetable stock
• 10 each italian plum (roma) tomatoes rope, chopped
• 1 head belgian endive curly, chopped
• 1/2 cup parsley leaves fresh, chopped
• 1 1/2 tablespoons basil fresh, chopped
• 1 x salt and black pepper

1. Cook the rice.
2. Meanwhile, saute the onions, celery and carrots in the olive oil until tender.
3. Add the stock and tomatoes and endive.
4. Simer for about 15 minutes.
5. Stir in the cooked rice.
6. Add parsley and basil.
7. Season with salt and pepper to taste.

rice, onions, celery, carrots, olive oil, vegetable stock, italian plum, endive curly, parsley, basil, salt

Taken from recipeland.com/recipe/v/rice-endive-soup-32146 (may not work)