Tomato-Rice Soup

1. 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. 2

   Add .5 cup white or brown rice and cook, stirring, until fragrant, then add a bit of tomato paste; stir

3. 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. 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. 5

   Serve.

No additional tips available.