The other day, lunchtime kind of snuck up on me, and at 1 p.m. I was scrambling to think of something that could be pulled together quickly. The soup that I came up with surprised me with its goodness and brilliant color. Already-cooked brown rice could be substituted for the white rice in this recipe.
Oxmoor House NOVEMBER 2009
1. Combine rice, broth, and tomatoes in a soup pot and bring to a boil.
2. While broth comes to a boil, heat oil in a small skillet over medium-high heat until hot. Add onion and cook, stirring, until softened. Add garlic and cook, stirring, for another minute or two. Add sautéed onion and garlic, carrots, beet, pepperoni, pasta, parsley, thyme, and pepper to soup. Cook until vegetables are tender and pasta is cooked al dente, 10 to 15 minutes. Season with salt. Serve with rolls or bread and butter.
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