Tomato-Rice Soup

• White or brown rice
• Tomato paste
• Vegetable stock or water
• Fresh or canned tomatoes
• Garlic
• Onions
• Celery
• Parsley
• Carrots
• Olive Oil
• Collard greens
• Red wine

1. Cook a few cloves of chopped garlic with chopped onion, celery, parsley and carrot in abundant olive oil until the onion is translucent.
2. Add .5 cup white or brown rice and cook, stirring, until fragrant, then add a bit of tomato paste; stir
3. Add 4 cups vegetable stock or water and 2 cups of chopped fresh or canned tomatoes; bring to a boil and simmer until the rice is half-tender, about 10 minutes for white rice, 25 for brown.
4. Add a cup of chopped collard greens and a little red wine and cook until the greens are tender, just a few minutes.
5. Serve.

white, tomato paste, vegetable stock, tomatoes, garlic, onions, celery, parsley, carrots, olive oil, greens, red wine

Taken from cooking.nytimes.com/recipes/12218 (may not work)