Italian Tomato Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 green pepper, chopped
• 1 large garlic clove, minced
• 1 teaspoon dried oregano leaves
• 14 teaspoon crushed red pepper flakes (optional)
• 14 cup uncooked rice
• 1 cup diced canned tomato, with some juice
• 4 cups chicken broth
• 1 -2 ounce thinly sliced pepperoni
• 12 cup shredded provolone cheese
• 12 cup grated parmesan cheese

1. In a large, heavy saucepan, heat the olive oil.
2. Saute the onion and green pepper until softened.
3. Stir in the garlic.
4. Cook for a minute.
5. Add the oregano, basil, crushed red pepper, if used, rice, tomatoes and broth.
6. Bring to a boil.
7. Lower heat to a simmer and cover.
8. Cook for 20 minutes or until rice is tender.
9. Stir in the pepperoni and sprinkle with the cheese.
10. Cook for another minute or two.
11. Serve the soup in individual bowls with an extra sprinkling of parmesan cheese, if desired.

olive oil, onion, green pepper, garlic, oregano, red pepper, rice, tomato, chicken broth, pepperoni, provolone cheese, parmesan cheese

Taken from www.food.com/recipe/italian-tomato-soup-183707 (may not work)